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Latest Comments

A Symphony of Textures

By: Coco Treasure Organics from
Updated November 30, 2017
A Symphony of Textures
A Symphony of Textures

Can you keep a secret? Coconut macaroons are ridiculously easy to make. Yep, those tempting little stacks of coconut and cream that you pay a fortune for at the bakery are actually a snap to make at home. Our coconut macaroons include two unique differences from most other recipes. These little changes make a big impact when it comes to flavor. First, we toast half of the coconut to bring out the deep, nutty flavor everyone loves. Leaving half the coconut fresh means the finished macaroons will still be soft and chewy. So you get the best of both cookie worlds: crispy and chewy! The second unique addition is our use of coconut cream. We’ve replaced half of the condensed milk with thick, velvety coconut cream, a condensed version of coconut milk. Using unsweetened coconut cream for part of the liquid increases the natural coconut aroma and flavor of the cookie. It also helps balance the level sweetness which can be cloying in some macaroon recipes.

Yields2 dozen cookies

Preparation Time10 min

Cooking Time25 min


  • 2 packages (14 oz) shredded coconut
  • 3 cups coconut cream (not coconut milk)
  • 3 cups sweetened condensed milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 extra-large or 2 medium egg whites

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My mother would have loved these. During the holidays just about every one of her dishes included coconut in some fashion, especially the dessert items. I know I will be making these soon.

Thank you for this super easy recipe and the hints that go along with the recipe. I love coconut macaroons and you are right, the bakery will charge you a small fortune. Now I can bank those bucks and make my one. Plans for this weekend!!


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