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Grandma Coco’s Coconut Macaroons

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Grandma Coco’s Coconut Macaroons are a family favorite!

My Mom used to always make these cookies when we went to visit my uncle, Farrell. She said the first time she took some to his family they disappeared really fast so after that he would hide them for himself. Can’t say I blame him!

Coconut macaroon with pecans.

BACK STORY:

My Mom, Grandma Coco, said she got this recipe from a friend in San Diego when my Dad was in the Navy. She said they used to have a cookie very similar, but bigger, at Brick Oven that they loved. When Brick Oven stopped making them she had to make them for herself.

Coconut macaroons with pecans.

NUTS OR NO NUTS:

Grandma Coco usually makes her coconut macaroons with and without pecans. We are a pretty divided family when it comes to liking nuts. I didn’t care for them at all growing up but I sure like them now. My nephew has a tree nut allergy so my Mom has to be careful about making them now.

Coconut Macaroon Cookies

CHOCOLATE:

My Mom doesn’t make her cookies with the chocolate but my kids were happy about the addition. Something so pretty about the contrast of the coconut and chocolate drizzle…..
Coconut Macaroons with chocolate drizzle.

WHAT YOU WILL NEED TO MAKE GRANDMA COCO’S COCONUT MACAROONS:

  • 5 cups flake coconut
  • 1 cup sugar
  • ½ tsp salt
  • 6 Tbsp flour
  • 6 egg whites (unbeaten)
  • 1/2 tsp lemon extract
  • 1 cup chopped pecans (optional)

The bag of coconut that I used is 5 cups. My Mom said that she buys a bag that is 5 1/3 cups and she still just uses the whole bag.

Baker's Angel Flake Coconut.

One cup of sugar.

HOW TO MAKE GRANDMA COCO’S COCONUT MACAROONS:

Put all ingredients into a mixing bowl.

Bowl with coconut, eggs, flour and sugar.

Stir ingredients together until well blended.

Coconut macaroon cookie dough.

It will be sticky…

Drop by heaping tablespoons onto a greased cookie sheet. I used my cookie scoop.

Coconut macaroons ready to bake!

Flatten them slightly. I used the back of the scoop.

Now they are ready to pop in the oven.

Coconut macaroons ready to bake.

TIME TO BAKE:

Bake at 325 degrees for 20 minutes. Remove from cookie sheet immediately. I lined my cookie sheet with parchment paper and sprayed in with cooking spray. This made it really easy to just pull the parchment off the cookie sheet onto my cooling rack. They should be slightly browned on the bottom.

Fresh baked coconut macaroons.

Variations:

If you want to add pecans, roughly chop them.

Chopped pecans ready to go in coconut macaroon cookies.

Add the chopped nuts to the dough.

Coconut macaroon cookie dough with pecans.

Scoop onto greased cookie sheet and flatten slightly.

Bake at 325 degrees for 20 minutes and immediately remove from the pan to a cooling rack.

CHOCOLATE IS ALWAYS THE ANSWER:

If you would like to add chocolate, melt 2 cups of semi sweet chocolate chips with 1 Tbsp of shortening in the microwave in 30 second increments, stirring each time. I used mini chips and they melted quickly.

Melted chocolate ready to dip coconut macaroon cookies in.

Carefully dip the bottom of the cooled cookies in the chocolate and place them back on parchment.

Coconut macaroon dipped in melted chocolate.Coconut macaroons cookies dipped in chocolate.

Add the remaining melted chocolate to a plastic bag and cut a tiny corner off. Drizzle the chocolate over the cookies.

Hopefully you will give these cookies a try. They went quick at our house today, almost before I could get a picture.

Little hand reaching for coconut macaroon cookies with pecans.

This little guy is a fan of the chocolate.

Cute little boy eating a coconut macaroon cookie with chocolate.

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Grandma Coco's Coconut Macaroons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Grandma Coco's Coconut Macaroons are chewy, sweet and delicious! Whether you like them plain, with added pecans or chocolate, you will love this recipe! They are quick to throw together and very versatile.
Ingredients
  • 5 cups flake coconut
  • 1 cup sugar
  • ½ tsp salt
  • 6 Tbsp flour
  • 6 egg whites (unbeaten)
  • ½ tsp lemon extract
  • 1 cup chopped pecans (optional)
  • Chocolate for dip and drizzle:
  • 2 cups semi sweet chocolate chips
  • 1 Tbsp. shortening
Instructions
  1. Stir ingredients together until well-blended.
  2. Drop by heaping tablespoons on to a greased cookie sheet and flatten slightly.
  3. Bake at 325 degrees for 20 minutes.
  4. Remove from cookie sheet onto cooling rack immediately.
  5. For chocolate dip and drizzle:
  6. Melt chocolate and shortening in a microwave safe bowl in the microwave in 30 second increments, stirring between each. Do not over heat.
  7. Carefully dip cooled cookies into the chocolate and place on parchment.
  8. Add remaining chocolate to a plastic baggie and snip the corner off.
  9. Drizzle chocolate over cookie tops and allow chocolate to set.

Rate this recipe:  

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Laura

Wednesday 13th of May 2020

Also they lasted for a few days. Probably 3 days later and they were still good!

MANDY

Wednesday 13th of May 2020

Yay! They are my favorite! This makes me want to go whip up a batch. :) Mandy

Jamie

Saturday 9th of May 2020

I have got to make these asap. I'm drooling!

MANDY

Wednesday 13th of May 2020

Let me know how they turn out! :) Mandy