Coconut Macaroon Cookies with Pecans
These Coconut Macaroon Cookies are a 5-star coconut macaroon recipe, with flavors of pecans and cinnamon spice. The ultimate Christmas cookie.
The sweet, nutty flavors of these Coconut Macaroon Cookies makes the best coconut macaroon recipe. A cookie not too sweet, and an excellent treat for the holidays!
Coconut Macaroons Cookies
I often hear that many people don’t like the taste of coconut. Often desserts made with coconut can be bland and lack depth of flavor and texture—that is until you toast the coconut.
Why we love Coconut Macaroons
Toasting coconut is the secret! It brings out a delicious, nutty, buttery flavor that compliments the coconut essence.
We love this macaroon recipe, because it will convert any coconut hater. HA!
The outside of the cookie is baked until golden and crispy, while the inside is left moist and gooey. Cinnamon, brown butter, pecans, and vanilla compliment the nutty, shredded coconut. DELISH!
Macaroons ingredients:
- Butter
- Sweetened shredded coconut
- Sweetened condensed milk
- Spice: cinnamon, nutmeg, and cloves
- Pecans: roasted
- Vanilla
- Kosher salt
- Egg
How do you make macaroons?
- In a small pot, melt and brown the butter over medium heat, stirring frequently. Once the butter begins to foam, stir constantly, as the color of the butter goes from yellow to a light amber. When you see the color change and the butter becomes fragrant and nutty, add the spices and stir. Remove from the heat, transfer to a bowl, and cool to room temperature.
- Set two racks in the center of the oven and line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, cooled butter, sweetened condensed milk, pecans, vanilla extract, salt, and beaten egg and egg white. Refrigerate before baking.
- Using 2 spoons or a mini scoop, form mounds, on the prepared baking sheets, spaced about 1’’ apart.
- Bake until the tops and edges are very golden and the oven is fragrant. Remove and let cool on the pans for a few minutes, then carefully transfer to a wire rack. As the cookies cool, they will solidify more and become firmer.
Tips and substitutions:
We love this chewy coconut macaroons recipe because they are beautiful, and delicious served on a Christmas plate, and everyone loves a good macaroon.
And what’s the difference between macaroon and macaron? The only difference is that macaroons are made with sweetened flaked coconut, while macarons are usually made with finely ground blanched almonds,
Both cookies are made with easy ingredients– egg whites, sugar, vanilla and salt.
Double the recipe for a homemade Christmas cookie exchange party.
How do you eat a macaroon? We love eating these cookies as soon as possible to enjoy the crisp outer shell. You can also store them uncovered for a few days, and they will remain chewy and custardy on the inside (just not as crisp on the outside).
Serve warm or at room temperature, but they are also delish served cold.
ENJOY!
More coconut desserts:
Chocolate Chip Coconut Cookies
Get the Recipe:
Coconut Macaroon Cookies with Pecans
Ingredients
- ⅓ c butter
- 5 ½ c sweetened shredded coconut
- ⅔ c sweetened condensed milk
- 2 tsp cinnamon
- Pinch of fresh nutmeg
- ⅛ tsp clove
- 1 cup roasted pecans, roughly chopped
- 2 tsp pure vanilla extract
- ½ tsp tsp kosher salt
- 1 large egg and 1 egg white, whisked together
Instructions
- In a small pot, melt and brown the butter over medium heat, stirring frequently. Once the butter begins to foam, 4-5 minutes, stir constantly, as the color of the butter goes from yellow to a light amber. When you see the color change and the butter becomes fragrant and nutty, add the spices and stir constantly for about 1 minute more. Remove from the heat, transfer to a bowl, and cool to room temperature.
- Heat the oven to 375°F.
- Set two racks in the center of the oven and line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut, cooled butter, sweetened condensed milk, pecans, vanilla extract, salt, and beaten egg and egg white. Refrigerate 15-20 minutes.
- Using 2 spoons or a mini scoop, form mounds, 2-3 Tbsp, on the prepared baking sheets, spaced about 1’’ apart.
- Bake for 15-20 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are very golden and the oven is fragrant. Remove and let cool on the pans for a few minutes, then carefully transfer to a wire rack. As the cookies cool, they will solidify more and become firmer.
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
