Recipe: Coconut Macaroons

12 Dec

December marks the end of our fiscal year so we’ll be meeting all day tomorrow to review year-end goals and financial status, put the finishing touches on our plans for 2012 and . . . exchange cookies!  This is our second – now annual – cookie exchange.  Everyone brings enough to share and favorite recipes.  We’ll be posting those here over the coming week. 

So this year I made Coconut Macaroons, adapted from a recipe that I found in Toast to Tidewater, a cookbook published by the Junior League of Norfolk-Virginia Beach, Inc. in 2004.  My first batch turned out crispier than I liked (translation:  burned on the bottom), so I lessened the recommended baking time from 20 minutes to 15 minutes and they came out just right.  This recipe makes about 2 dozen cookies, so I doubled it to yield enough for our cookie exchange.


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 5 cups grated coconut
  • 1 cup sweentened condensed milk
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate


  • Preheat oven to 350 degrees F.
  • Line two baking sheets with parchment paper.
  • Stir together flour and salt in a mixing bowl.
  • Stir coconut into flour until coated.
  • Pour sweetened condensed milk and vanilla into the flour mixture and stir until a thick mixture is formed.
  • Drop mounded tablespoons of mixture onto the lined baking sheets leaving about an inch between cookies.
  • Bake for 15 minutes or until lightly browned.
  • Remove from oven and cool on a wire rack.
  • Melt dark chocolate in a double boiler.
  • Dip bottoms of macaroons in the melted chocolate.  Set on rack or parchment paper and let harden.
  • Store in refrigerator.

One Response to “Recipe: Coconut Macaroons”

  1. Susan Lilly December 13, 2011 at 8:03 pm #

    These are delicious and addicting.

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