Coconut Macaroons.

Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties!

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Welcome to Day 5 of Sally’s Cookie Palooza! Confession: I took yesterday off from posting to autograph/address all 100 book plates for the winners of this giveaway. Great news! More Sally’s Baking Addiction cookbook giveaways ahead.

Sally's Christmas Cookie Palooza

But first… coconut macaroons! I have a HUGE spot in my heart (stomach?) for coconut macaroons. My mom used to make them on a Christmas cookie platter every year along with her gingersnap cookies, these irresistible treats, and pecan tassies. Sometimes we’d throw some Godiva chocolates on the platter too. Totally divine.

Coconut macaroons are actually quite simple to make at home. When done right, they can taste like the irresistible coconut center of an Almond Joy or Mounds bar. When done wrong, they’re dry, crispy, and falling apart. My coconut macaroons are none of the sort! They’re sweet, moist, and chewy on the inside with a delightfully crisp exterior.

And guess what? I have four different coconut macaroon varieties to share with you today. That’s right, four recipes in one.

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

All four varieties I’m sharing with you today start the same. You will need 4 and 3/4 cups of sweetened shredded coconut, which is a little less than a standard 14 oz package. Make sure you measure your coconut accurately. Any more than 4 and 3/4 cups and you’ll end up with dry, flimsy macaroons that will fall apart in your hands.

The other ingredients you’ll need are: egg whites, vanilla extract, and sugar.

A few helpful tips:

  • Beat your egg whites, sugar, and vanilla with a mixer before adding the coconut. I’ve found that beating them with a mixer, as opposed to whisking by hand, makes a moister macaroon. This is because you’re creating fluffy volume by beating, which can only be a good thing when mixing with coconut.
  • Make sure there is no remnants of egg yolk whatsoever. Just egg whites.
  • Do not overbake. Only a precise 20 minutes, or until golden brown. Overbaking will dry out your coconut macaroons.

As you’re mixing the coconut into the wet ingredients by hand, make sure the mixture seems wet. If it seems dry, add 1 more egg white. This is what my mixture looked like:

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

I like to use my cookie scoop (in size large) for portioning the macaroons onto the baking sheet. If you don’t have a large cookie scoop, use just under 3 Tablespoons of the mixture per cookie. About 2.5 Tablespoons to be exact.

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Now… the fun part. There are so many ways you can dress up this coconut macaroon recipe. :)

Version #1… add 1/2 cup of sprinkles to the coconut mixture before baking to create Funfetti Coconut Macaroons! 

Funfetti Coconut Macaroons recipe - moist, chewy, easy! Recipe at

Version #2… you could also press 1 almond on top of each coconut mound before going into the oven. Then, once baked, drizzle with some chocolate to create…

Almond Joy Coconut Macaroons. I am a huge sucker for Almond Joy candy bars and it was about time I recreate my own little version at home!

Almond Joy Macaroons - chewy, moist, chocolate! Get the easy recipe at

Version #3… you can also leave the coconut macaroons plain and simple, which is what purists may prefer. They’re pretty darn good au naturale, if I do say so myself…

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

Favorite Coconut Macaroons - chewy, moist, 5 ingredients! Get the easy recipe at

And finally… version #4. Add some dried cranberries to the mixture, bake as directed, then drizzle with melted white chocolate.

White Chocolate Cranberry Coconut Macaroons 

White Chocolate Cranberry Coconut Macaroons. Get the recipe (plus 3 other variations) at

So which version will be your favorite? Though my love for sprinkles runs deep, I honestly think my favorite are the white chocolate cranberry coconut macaroons. But that’s just today. Tomorrow, I’ll probably want the last almond joy variety. And then the next day, I’ll need a sprinkle of color. It’s true… I have dessert A.D.D.

If you’re looking for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the right place. When you’re feeling fancy, dress the simple recipe up with any of my suggested varieties in the recipe notes.



Coconut Macaroons

Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties (see notes).

Yield: 14-16 cookies

Prep Time: 15 minutes

Total Time: 35 minutes


  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 4 and 3/4 cups sweetened shredded coconut (a little less than one 14-ounce package)


Preheat oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 325F degree point must be precise.

In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.

Using a large cookie scoop, scoop 2-3 Tablespoons of the batter and drop onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are compact and neat, as pictured above.

Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets. Cover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.

For the Almond Joy Macaroons: after you scooped mounds of batter onto the cookie sheet to bake, press 1 almond into the tops of each mound. Bake as directed. Melt 4 ounces of pure semi-sweet, bittersweet, or milk chocolate and drizzle over cooled macaroons.

For the Funfetti Macaroons: gently mix in 1/2 cup of sprinkles into the batter and bake as directed.

For the White Chocolate Cranberry Macaroons: add 3/4 cup of dried cranberries into the batter when you add the shredded coconut. Bake as directed. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar recipes you gotta try…

Skinny Almond Joy Milkshakes

Skinny Almond Joy Milkshakes |


Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies. Get this buttery shortbread cookie recipe at



See all of the cookie recipes so far in my cookie palooza!



106 Responses to “Coconut Macaroons.”

  1. #
    Marilyn Lposted December 16, 2013 at 6:53 am

    This sounds so good and different from my usual style of cookies. Can’t wait to try these!


  2. #
    Taylor @ FoodFaithFitnessposted December 16, 2013 at 7:10 am

    Oh.My.Gosh…funfetti coconut macaroons! I can already tell you those are going to be my favorite. I am lovin’ how simple this recipe is…and that I can make it in so many different ways. Pinned!


    • Sallyreplied on December 16th, 2013 at 8:45 am

      Thanks Taylor! I love your enthusiasm for the funfetti version. :) Thanks for pinning!


  3. #
    Shelby S http://bellabakes.netposted December 16, 2013 at 8:04 am

    Oh my gosh Sally! These look so cute and fun! Of course I’m loving the funfetti! :)


    • Sallyreplied on December 16th, 2013 at 8:43 am

      Shelby, I knew you’d love the funfetti version!


  4. #
    Tieghanposted December 16, 2013 at 8:22 am

    Can you believe I have never had macaroons? So crazy because I LOVE coconut! All four of your variations are SO fun. My favorite is the almond joy, gotta get in a little chocolate! Awesome recipe or recipes, Sally! :)

    Oh and I bet that was kind of surreal signing all those book plates yesterday! Congrats again!


    • Sallyreplied on December 16th, 2013 at 8:39 am

      Tieghan, it took forever and I thought my hand was going to fall off. But I loved doing it regardless. Anyway, if you love coconut macaroons – what are you waiting for? You must try these!


  5. #
    Brenda from Dwyer's Farmhouseposted December 16, 2013 at 8:39 am

    Macaroons are my absolute FAVOURITE!! I have no idea why I have never tried to make them….I thought it was really complicated! This recipe looks SO easy…….THANK YOU!


    • Sallyreplied on December 16th, 2013 at 9:07 am

      They are so simple to make, Brenda! Hope you try them.


      • Brenda from Dwyer's Farmhousereplied on December 21st, 2013 at 7:58 pm

        I made these today Sally and they were ‘out of this world’ amazing!! I was eating supper and all I could think about was having another one for dessert! Thanks again.

        • Sallyreplied on December 21st, 2013 at 10:10 pm

          Perfect! I love them too. Hard to only eat one. ;) Thanks Brenda!

  6. #
    Sarah@WholeAndHeavenlyOvenposted December 16, 2013 at 8:47 am

    LOVE macaroons! I especially love all these fun and different versions of them! Really want one of those almond/chocolate macaroons right now ;)


  7. #
    Kathyposted December 16, 2013 at 8:51 am

    Love macaroons! I just have never made them myself! All your varieties look delicious!


  8. #
    Averie @ Averie Cooksposted December 16, 2013 at 8:57 am

    The white chocolate cranberry coconut macaroons would be my faves, too! White choc, coconut, yum, so good! The dulce de leche bars I posted over the weekend, packed with coconut & white choc, so good. One of my fave flavor combos! The almond ones remind me of naked Almond Joy bars :)

    And photographing all white food. FUN! You did a great job with them!


  9. #
    Erin | The Law Student's Wifeposted December 16, 2013 at 9:02 am

    EASY is the name of my game at this point in my holiday planning, so this recipe is perfect. Who says it has to be complicated to be great? I think the almond joy version is my fave. I’m a sucker for coconut and chocolate together.


    • Sallyreplied on December 16th, 2013 at 9:06 am

      I agree – sometimes simplicity takes the cake, Erin!


  10. #
    Emilyposted December 16, 2013 at 10:03 am

    You have just made my day. I love coconut macaroons! Plus funfetti?!?! I am going to make these, plus a couple of your other recipes for our New Year’s PJ Party! These plus the shortbread cookies you jut posted have already made it to the short list. Stay safe in the bad weather tonight!


    • Sallyreplied on December 16th, 2013 at 12:05 pm

      Emily – a New Years PJ party — I love that idea!! I may have to pitch that to my friends.


  11. #
    Audreyposted December 16, 2013 at 10:03 am

    I needed a perfect macaroon recipe, and of course all your recipes are just perfection. Why didn’t I guess there’d be a funfetti version?
    Love it. Thank you :)


    • Sallyreplied on December 16th, 2013 at 12:04 pm

      Of course there’s sprinkles! Haha thanks Audrey.


  12. #
    Erinposted December 16, 2013 at 10:12 am

    So easy yet totally drool-worthy! I’m thinking the almond joy ones are calling my name. But they all look incredible! And 4 different versions of one of your 10 recipes?! You are so dedicated. Happy Monday!


    • Sallyreplied on December 16th, 2013 at 12:03 pm

      Yes! I have so many cookie ideas these days, Erin. Thank you so much. Have a wonderful Monday! xoxo


  13. #
    Laurenposted December 16, 2013 at 10:26 am

    When you measure the coconut, do you pack it into the cups of spoon it into the cups? I don’t want any dry macaroons!! I have baker A.D.D, too. I always try to add something different every time I make something even if it’s just switching types of nuts.


    • Sallyreplied on December 16th, 2013 at 12:03 pm

      Hey Lauren! No, I do not pack in the coconut. I love making new things all the time. There are just too many dessert options that I always need something new. Glad I’m not alone in that!


  14. #
    ashley - baker by natureposted December 16, 2013 at 10:37 am

    Oh Oh Ohhhhh how I love coconut! These look sensational, Sally!!! xo


  15. #
    annaposted December 16, 2013 at 10:42 am

    Hi Sally. Thank you so much for sharing all that you do and making it easy to follow along with your great photo’s!! I was wondering if the coconut macaroons can be frozen after they are baked? thanks again. :)


    • Sallyreplied on December 16th, 2013 at 12:00 pm

      They sure can! Allow to thaw overnight in the refrigerator. Great question! I’ll add that to the directions.


  16. #
    Mary Frances @ The Sweet {Tooth} Lifeposted December 16, 2013 at 11:21 am

    These were worth the wait! I saw all the versions on Pinterest this morning (and I hadn’t eaten) and just about died. They all look so good! Me and coconut macaroons = an empty plate. ;) I feel a macaroon baking session coming on this afternoon!


    • Sallyreplied on December 16th, 2013 at 11:59 am

      YES! An empty plate for me as well, Mary Frances! So happy you’re excited about these. Let me know how they go!


  17. #
    Cate @ Chez CateyLouposted December 16, 2013 at 11:37 am

    Four varieties – I love all the options! Almond joy will definitely be the winner for me though! Your mom’s cookie platter sounds absolutely perfect, nothing is better than a homemade cookie platter at Christmas :)


    • Sallyreplied on December 16th, 2013 at 11:58 am

      I never can choose what to eat first from the platter. Though the reese’s bars always seem to win. ;)


  18. #
    Kailley @ Kailley's Kitchenposted December 16, 2013 at 12:59 pm

    The Funfetti variation is so cute, Sally! I love adding almond extract to my macaroons too, along with a splash of orange juice– it adds a really subtle, wonderful citrusy undertone!


    • Sallyreplied on December 16th, 2013 at 1:23 pm

      Love the little burst of citrus you add, Kailley!


  19. #
    Liz @Life Made Sweetposted December 16, 2013 at 1:11 pm

    I used to hate coconut as a kid and I can’t believe how naive I was! Totally missing out! Macaroons are now one of my favorite cookies ever!!! I am totally going to have try it with cranberries! Love it!


    • Sallyreplied on December 16th, 2013 at 1:22 pm

      Yeah! Love the cranberry version. I wasn’t a huge fan of coconut when I was younger either. Hated the texture. Now I love it!


  20. #
    Lynne Sullivanposted December 16, 2013 at 1:31 pm

    I like to make an orange version. I use orange extract. Should I use it in place of vanilla or in addition to in your recipe? I then half dip the macaroons into melted chocolate that I’ve also added orange extract to.


    • Sallyreplied on December 16th, 2013 at 4:13 pm

      Hi Lynne – you may use orange extract in place of the vanilla, yes. I love the chocolate/orange combination!


  21. #
    Rachel @ Baked by Rachelposted December 16, 2013 at 1:34 pm

    Coconut just screams Christmas to me for some reason, so these are SO perfect!


  22. #
    Nicole @ Young, Broke and Hungryposted December 16, 2013 at 2:59 pm

    Dessert ADD should be a thing because I have it as well. That is why these little macaroons are so perfect for me and only me.


  23. #
    Desiree Hallposted December 16, 2013 at 3:10 pm

    Sally —
    LOVE your blog. I literally bake something from your blog at least once a week. My husband thinks I’m a great baker… but really I’m just awesome at following the directions to your delicious recipes :)

    ANYWAY! I was wondering if I used Unsweetened organic shredded coconut if you felt like the sugar in the recipe would make up for the fact that the coconut was unsweetened? I only ask because it’s all I have in my pantry right now and I’d love to get started making these… immediately.

    Thanks Sally!


    • Sallyreplied on December 16th, 2013 at 4:06 pm

      Hi Desiree! You ARE a great baker, don’t think otherwise. :) You may certainly use the unsweetened coconut you have, though I would increase the sugar to at least 2/3 cup. Let me know how they go!


      • Desiree Hallreplied on December 17th, 2013 at 10:16 pm

        Sally — they turned out yummy, but I think the regular sweetened coconut would make them much better. My husband the taste tester approves, but I think the sweetened coconut probably makes them THAT much better :) thanks for the recipe and being so amazing!

        • Sallyreplied on December 18th, 2013 at 8:54 am

          I will note that! Use only sweetened as the recipe calls for. Thanks Desiree! Still happy you enjoyed them.

  24. #
    Pamela @ Brooklyn Farm Girlposted December 16, 2013 at 3:31 pm

    Love these coconut macaroons, kind of remind me of Girl Scout Cookies which is a great thing!


    • Sallyreplied on December 16th, 2013 at 3:58 pm

      Yes! Always a good thing, Pamela – I agree.


  25. #
    Caley Buxtonposted December 16, 2013 at 4:46 pm

    Oooh, I love the white chocolate and cranberry version, but funfetti sounds amazing too! As soon as you mentioned multiple varieties, I started thinking of something lemon/lime…like maybe replacing the vanilla extract with lemon or lime juice/extract! Sort of a Caribbean macaroon! With white chocolate, because you can. ;) Great recipe!


    • Sallyreplied on December 16th, 2013 at 6:07 pm

      How about a key lime macaroon? Oh my gosh – that sounds amazing! Love your thinking Caley.


  26. #
    Layla @ Brunch Time Bakerposted December 16, 2013 at 5:39 pm

    I loveeeee almond-joy and this recipe is even better than it!!! Thank you so much Sally for sharing this wonderful recipe. Now let me run to the kitchen! :)


  27. #
    Trish - Mom On Timeoutposted December 16, 2013 at 5:55 pm

    I make macaroons for my dad several times a year because he is seriously addicted to coconut : ) I love all these varieties you showed here Sally – so much fun!


    • Sallyreplied on December 16th, 2013 at 6:07 pm

      Thanks Trish! I’m sure your dad would love some of these varieties too :)


  28. #
    Amyposted December 16, 2013 at 6:14 pm

    Delicious as always! And naturally gluten free too :) My tummy will be very happy when I get around to making these :)
    I think I might have to dye them a pretty colour and serve them on New Years Eve. Perhaps a few gold sprinkles on top to add to the festivity?
    Thanks for sharing Sally!


    • Sallyreplied on December 16th, 2013 at 8:03 pm

      Oh Amy! What a fun idea. They would be so pretty in a different color. And I have a bottle of gold edible star sprinkles. How perfect!


  29. #
    Amyposted December 16, 2013 at 7:35 pm

    They all look so cute and fun! I think the Almond Joy ones would be my favorite. (My inner chocoholic shinning through!) Although the white chocolate cranberry ones look reallyyyyyy tempting too… And good for you for taking a day off! It sounds like it was really productive (and that Instagram picture of you with Jude was adorable!). Can’t wait to see what cookie comes next!


  30. #
    Shannonposted December 16, 2013 at 8:49 pm

    I love the different versions of these macaroons!


  31. #
    Jennie @themessybakerblogposted December 16, 2013 at 9:27 pm

    I love that you give us options. I’d love to try each one, but the funfetti macaroons are screaming my name. Pinned.


    • Sallyreplied on December 17th, 2013 at 10:05 am

      Thanks for pinning, Jennie!


  32. #
    Dorothy @ Crazy for Crustposted December 16, 2013 at 9:39 pm

    I love macaroons!! These are gorgeous. I have them on my list to make too. I so wanted to do it for Christmas. Guess it’ll be for Easter! :)


    • Sallyreplied on December 17th, 2013 at 10:02 am

      They’re a perfect Easter cookie Dorothy!


  33. #
    Christi @ Love From The Ovenposted December 16, 2013 at 11:41 pm

    Oh my word, the only question is which to make first??? Delicious Sally!


    • Sallyreplied on December 17th, 2013 at 9:58 am

      Haha! Christi, I had a hard time choosing between the macaroons too. Love ‘em all!


  34. #
    Julie @ Table for Twoposted December 17, 2013 at 10:25 am

    I LOVE coconut macaroons!! They’re probably one of my favorite cookies/desserts. Whenever I see them at a party, I go nuts and eat a bunch – it’s bad. That’s probably why I never have them in my house, haha


    • Sallyreplied on December 17th, 2013 at 10:59 am

      I’m the same way with a lot of cookies. Which is why when I made these – I immediately took them to my neighbors and only saved a few. Which I ate anyway!


  35. #
    Lizposted December 17, 2013 at 3:05 pm

    I love all of your recipes and have been trying out different ones on these snowy days (red velvet chocolate chip over the weekend- YUM!) so I made these today! I love macaroons and was so excited to make them. My question is how long do you let them sit out to “cool”? I baked mine exactly for 20 minutes (golden brown on the edges) but them seem very soft still and they have been on the counter for a while. I hope I didn’t under-bake :(
    Thank you and keep the great recipes coming!!!


    • Sallyreplied on December 17th, 2013 at 3:17 pm

      Hey Liz! I let them cool until they are no longer warm to the touch. They are supposed to be soft and moist inside, but cooked.


  36. #
    Jess @ On Sugar Mountainposted December 17, 2013 at 4:06 pm

    I am ALL OVER that almond joy option! Who knew coconut macaroons could get even more perfect! :D


  37. #
    Leslieposted December 17, 2013 at 6:56 pm

    I want to make these but dont have an oven thermometer and cant get one:/ my potluck is tomorrow:/


    • Sallyreplied on December 17th, 2013 at 7:23 pm

      You can certianly make these without one, but I just suggest readers purchase one. Ovens may run hot or cold. (Mine’s hot – which has ruined many recipes for me.) If you think your oven temperature is accurate – by all means, make these! Hope you enjoy. Thanks Leslie!


      • Lesliereplied on December 17th, 2013 at 7:47 pm

        And do the egg (egg whites) have to be at room temp? On my stand mixer, do i have them make any kind of peaks? I got a little confused when reading the instructions on that

        • Sallyreplied on December 18th, 2013 at 8:58 am

          Nope, you don’t have to beat the egg whites to form peaks. Just beat until foamy. And I used cold eggs, though room temp would be OK too.

  38. #
    Leslieposted December 17, 2013 at 8:43 pm

    I only got 4 cups and a 1/4 out of my just opened 14 oz coconut bag :( what should i do


    • Sallyreplied on December 18th, 2013 at 8:57 am

      Just remove 1 egg white (so use 3 total) and you should be fine.


  39. #
    Laura Dembowskiposted December 17, 2013 at 10:18 pm

    I love coconut macaroons! Adding sprinkles is a great idea!


  40. #
    Nutmeg Nannyposted December 26, 2013 at 9:57 pm

    I just love coconut so this is perfect for me :) the little twists on each one are great!


  41. #
    Mercedesposted December 30, 2013 at 2:43 pm

    Macaroons have always been one of my favorite things to make with my mom. I love your variations and how perfectly round your macaroons are!


    • Sallyreplied on December 30th, 2013 at 2:52 pm

      They’re such a classic cookie, aren’t they Mercedes? Love them.


  42. #
    Adrienneposted January 5, 2014 at 1:43 am

    If I want to make my macaroons smaller (a tablespoon) do I bake them for a shorter amount of time?


    • Sallyreplied on January 5th, 2014 at 11:27 am

      Yes, I’m unsure of the exact time. Maybe 15 minutes?


  43. #
    Hollyn Marieposted February 4, 2014 at 5:04 pm

    Hello Sally :) can I use desicated coconuts?


    • Sallyreplied on February 5th, 2014 at 7:24 am

      Hi Hollyn! Unfortunately, no. You need shredded or even flaked. Shredded is preferred though.


  44. #
    Caseyposted March 29, 2014 at 4:56 pm

    Should the eggs be a room temperature or fresh out of the fridge???


    • Sallyreplied on March 30th, 2014 at 4:52 pm

      Either is fine, Casey. Enjoy!


  45. #
    Lynn Blodgettposted April 1, 2014 at 8:03 pm

    I love your recipes and am excited to try these. Lately my recipes (especially the baked goods) have turned out so much better when I can weight the ingredients. Do you have any idea how much the coconut should weigh? Also, do you have a weight for each cookie, by any chance? Thanks again for the great work you do!


    • Sallyreplied on April 2nd, 2014 at 8:59 pm

      Hi Lynn! I’m actually not sure how much the coconut weighs – just slightly less than 14 ounces.


  46. #
    Bonnieposted April 7, 2014 at 6:51 pm

    Hi Sally, about to make your coconut macaroons for my coconut loving daughter’s birthday! Have you made this recipe with unsweetened coconut?
    I really like Bob’s Red Mill unsweetened flaked coconut, but don’t really know if it would be right for this recipe.


    • Sallyreplied on April 8th, 2014 at 7:19 am

      Hi Bonnie! I love unsweetened coconut from bob’s red mill too. However, I just don’t think it’s the best coconut for my macaroon recipe. Maybe you can search the internet for another macaroon recipe that calls for unsweetened. Sorry!


  47. #
    Loriposted April 13, 2014 at 4:38 pm

    OMG!!! These turned out fantastic! I’m so glad I happened upon your recipe!


  48. #
    Leanettaposted April 18, 2014 at 1:06 pm

    I tried these today they came out amazing. I’m so happy my friends and family enjoyed them. I’m definitely going to make some more. And try some of the other recipes.


  49. #
    leslieposted April 25, 2014 at 7:19 pm

    On your recipe ingredients it says 1/2 cup granulated sugar (50g) but 1/2 granulated sugar is actually 100g not 50grams. Did you mean 1/4 cup instead? or is it the full 1/2 cup? :) thanks! I wanted to make these but caught that little detail :)


    • Sallyreplied on April 26th, 2014 at 6:40 am

      It should be 1/2 cup – 100g. Thanks Leslie, I just reformatted this recipe the other week to fit my blog design and must have typed the wrong gram measurement.


      • lesliereplied on April 26th, 2014 at 6:44 pm

        no problem sally! I have just made them for a third time, you never fail to dissapoint! I’m about to turn 18 and I’ve been saving my money little by little to try and get your cookbook!:) youre the best:)

  50. #
    noshposted June 2, 2014 at 5:48 am

    Hi sally ! Im a huge fan not only are your recipes great but they are great without adding too much butter in them ! Just one question i dont have sweetened coconut available …is there anyway i can use unsweetened coconutbin these? Thnx


    • Sallyreplied on June 2nd, 2014 at 6:41 am

      I’ve never been a fan of their taste and texture using unsweetened.


  51. #
    Connieposted June 8, 2014 at 3:55 pm

    I am going to make the cranberry macaroon. Just want to confirm measurements. Is the 3/4 cranberries in addition to the 4 3/4 cup coconut? Or are the coconut PLUS the cranberries to come to a total measurement of 4 3/4 cups. Just want to make sure the additional cranberries won’t make a cookie that is too dry or crumbly.


    • Sallyreplied on June 8th, 2014 at 7:25 pm

      Hi Connie – it’s 3/4 cup dried cranberries in addition to the 4 and 3/4 cups coconut.


  52. #
    Ana Marieposted June 26, 2014 at 7:48 pm

    These are so good! This is the third time that I’ve had these and they’re great every single time! I think they’re at their best when they’ve been chilled in the freezer for an hour or so. Keep up the great recipes :)


  53. #
    Marcia Olynykposted July 15, 2014 at 12:26 pm

    .Delicious . We found that it makes about thirty.We also cooked them for about 15 minutes. Thank you so much ! They were so wonderful and easy.


  54. #
    Molly Bposted July 27, 2014 at 4:06 pm

    Wow can’t believe i found something my nan always makes them but can’t remember how to make. So helpful thanks!


  55. #
    Sharynposted August 1, 2014 at 12:30 pm

    I made macaroons many years ago when it was possible to get them in a mix, even included the parchment paper. Haven’t made them since they were discontinued. Saw your recipe and loved the cranberry version. Will try as soon as I get all the fixings. Thanks much.


  56. #
    Jadeposted November 23, 2014 at 8:42 pm

    Hi sally! What type of shredded coconut did you u se? the fresh or dry kind? I really want to make these for my mom who loves coconut but don’t know what type of shredded coconut to use. Heeelp!!


    • Sallyreplied on November 23rd, 2014 at 10:25 pm

      Hi Jade! it is moist, sweetened coconut shreds– they are partially dried. usually found in the baking aisle.


  57. #
    Amandaposted December 11, 2014 at 8:34 pm

    Is it possible to make them smaller, to get more cookies?


    • Sallyreplied on December 12th, 2014 at 7:22 am

      I’m sure you could.


  58. #
    Mateaposted December 14, 2014 at 2:24 pm

    These treats would be gone in a jiffy in my house! I would definitely need to make a few batches :)


  59. #
    Miriamposted December 15, 2014 at 10:10 am

    These look perfect!! will start with the almond joy then maybe try one of the other recipes. Thank you.
    Especially useful as I can use the egg yolks in another favourite Christmas cookie recipe:>)


  60. #
    Kennaposted December 16, 2014 at 7:12 pm

    Can these be frozen and then thawed to eat later?


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