Servings 16
Time Needed Prep
Ingredients 5
Difficulty Easy

Rating (click to rate)

4.8 based on 4 ratings.


  • 90 g Flour
  • 395 g Condensed Milk
  • 1 tsp Vanilla Extract
  • 250 g Desiccated Coconut
  • 1/2 tsp Salt

Nutrition Information

Qty per
41g serve
Qty per
Energy 153.93720518868kcalcal 375.13387423775kcalcal
Protein 1.8515625gg 4.5121243637429gg
Fat (total) 6.2737323113208gg 15.288633472276gg
 - saturated 5.6565448113208gg 13.784592017695gg
Carbohydrate 23.039652122642gg 56.145971672429gg
 - sugars 20.091538915094gg 48.96163226674gg
Dietary Fibre 2.9481132075472gg 7.1843394056888gg
Sodium 54.168632075472mgmg 132.00505224013mgmg

Nutritional information does not include the following ingredients: Flour, Vanilla extract, Salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

So many versions of how to make these Coconut Macaroons, but this one is my own recipe on how to do it.

Coconut Macaroons are a nice simple recipe that even the kids can try! It’s something that’s well-loved in my family for guests young and old. It’s sweet enough to make the kids happy, but not too sweet so even the adults who don’t like too much chocolatey sweetness love it as well.

They don’t keep well though, so make sure they are eaten within 48 hours of making!

Coconut macaroons are a classically delicious dessert that can be enjoyed any time of year. While they are often thought of as being made with almond flour, this recipe for coconut macaroons proves that coconuts can be just as delicious.

The key to making these sweet treats is to make sure that the coconut flakes are finely shredded before you add them to the batter. Otherwise, they will not stick together properly and will fall apart when you try to bake them.

Once you have the batter prepared, simply drop it by the spoonful onto a baking sheet and bake at a low temperature until golden brown. These coconut macaroons are sure to delight anyone who tries them!


  1. Preheat oven to 180 degrees.

  2. Line a tin with baking paper.

  3. Sift the flour and salt together in a bowl.

  4. Add the remaining ingredients and stir to make a thick gloopy mixture.

  5. Drop large teaspoons of the mixture onto the baking paper and cook until golden about 20 minutes.

Recipe Hints and Tips:

  • Coconut Macaroons are not suitable to freeze.
  • These can be made without the flour, salt and vanilla extract but the end product is not as good.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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