• 10 oz. bag large flake unsweetened coconut usually in produce or dry bulk section
  • 2 – 7 oz. bag sweetened coconut
  • 14 oz. can sweetened condensed milk
  • 2 egg whites
  • 1/4 c. sugar
  • 1 Tbsp. flour
  • 1 1/2 tsp. Mexican vanilla I use Madascar
  • pinch of kosher salt


  1. Put the two bags of sweetened coconuts in a mixing bowl. Add the sweetened condensed milk, and the vanilla. Mix with a wooden spoon.
  2. Beat the egg whites using electric mixer with whisk attachment until you have stiff peaks. Before you reach the stiff peak stage, start, very slowly adding in the 1/4 cup of sugar. Fold this mixture into the coconut mixture along with the 1 Tablespoon of flour. Fold in the large flaked unsweetened coconut.
  3. Now this part you can either use your hands or use a very large ice cream scoop. Make mounds of coconut mixture and place onto a cookie sheet that either you have lined with parchment paper or a silpat. I prefer the silpat because I don’t have to keep buying parchment paper.
  4. Bake these at 325° for about 20 – 25 minutes or nicely browned. Watch closely and when they start to brown on the bottom and a little on the top they are done. Let cool on rack then either enjoy as they are or dip bottoms in melted chocolate. I drizzled some of these with a little chocolate on top also.
  5. (Note: I keep experimenting with macaroon recipes. If you like the look of the one with the larger flaked coconut, I would use all unsweetened coconut but increase the sugar in the egg whites to 1/2 cup and still add the whole can of sweetened condensed milk.)