Coconut Macaroons

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Coconut Macaroons Coconut Macaroons Recipe Courtesy of

Servings: 20 1-inch cookies
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

2   egg whites, stiffly beaten
2/3 cup sweetened condensed milk
1/8 teaspoon salt
1 teaspoon almond extract
3 cup shredded coconut
1 teaspoon cream of tarter





Preheat oven to 350 degrees.  Combine coconut, extract and salt.  Mix in condensed milk to form a thick paste.  Fold in egg whites with cream of tarter.  Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart.  Bake for about 8 minutes or until edges are lightly browned.

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Reader Comments:


If You want home style cooking turn to Paula

By Christine Bass on December 25, 2013


Dear Paula, first off love having you back. Secondly thanks for the macaroon recipe, funny as it sounds, just found out after almost 28 years of marriage that my wonderful hubby loves macaroon cookies. Never new this due to the fact l don't like dry/roasted coconut, and we were at a banquet and they had them and he had about a half So now that l no l am going to make them for him... Thanks and have a Merry Christmas to you and yours.

By sue harks on December 20, 2013


I love Paula Dean. I have almost all her cook books and i have a set of her bake ware and pots and pans. I'm wanting a pan is called anyday pan. I can't find it. I have the robin color. I would love to have this pan. I just love my bake ware and my pots and pans. I love you Paula Dean one day i want to meet you.

By Tracy Hill on December 20, 2013


Hi! I saw Paula Deen baking Coconut Macaroon Cookies dipped in chocolate on GAC. I have looked for her recipe and found her Coconut Macaroon's but wasn't sure if this is the same recipe she used on TV. I am so anxious to try these. Can you help me with the recipe? Thanks so much for your help - Valerie

By Valerie Thompson on December 12, 2012


I am looking for a recipe of Paula's that was a Macaroon it had white chocolate chips, grated orange peel and pecans. was so delicious but I cant find my recipe. It was in one of her cook books.

By mary on November 12, 2012


Easy to make but rather bitter in taste.

By ambercohren on July 17, 2012


Really disappointed in the results. I love Paula but her recipes seem to omit a key ingredient. Finally found my grandmomma's recipe and I will make those instead. Better flavor, more consistent texture.

By Michelle Stark on December 23, 2011


How long would these cookies last at room temperature? Thank you.

By marilyn willis on August 16, 2011


This recipe is quick and easy but delicious. The initial cost for the ingredients is a little higher than I anticipated; however, once you have the almond extract and cream of tartar in your spice inventory, you can get quite a few batches out of each investment and they are definitely worth it.

By Dale Houser on May 21, 2011


Hi back, Libbie! Okay, I made the macaroons substituting the dulce de leche for sweetened condensed milk. I also substituted rum flavoring for the almond flavoring. Don't know why, you can't taste it~ At any rate, here's my take on it: They are a beautiful caramel color, but not as sweet as regular macaroons. Dulce de leche is like a looser caramel candy,thicker than SCM and really good straight from the can. Having said that, I decided to gild the lily and dip the bottom of the cookie in dark chocolate. Reallllllly good. So now I'm gonna call this creation "South of the Border Macaroons". BTW- Nestle is the brand name on the can. I bought it at my grocery store. It could have been with the other international foods. Try them and let me know how you liked my substitutions.

By cammilla on January 12, 2011


Hey Cammilla! The dulce de leche could be an amazing swap. What a great idea. Paula would love to hear how it turned out! Please let us know.

By Libbie Summers on December 15, 2010


Yum Yum I made the butter brickle cake that I got from you for Thanksgiving an it was the best, everyone really liked it. Now I am working on some good stuff for Christmas. Thank you for all the good recipies.

By Joan Hulker on December 14, 2010


I wonder if you could substitute a can of dulce de leche for the sweetened condensed milk? It might be good; certainly more of a caramel flavor than regular condensed milk. Has anyone out there done this?

By cammilla on December 14, 2010


i would like to say this recipe was very satisfying very delicious keep up the good recipes paula

By ernestina on December 13, 2010


By Anonymous on May 28, 2010

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