Do you like coconut? I certainly do. For years now, I’ve been getting my coconut fix by using this coconut macaroons recipe. They are easy to make – and freeze great. I often make a double batch of these coconut macaroons and store some in the freezer for when I need a quick dessert.
Once tasted, this coconut macaroons recipe is often a favorite. I think it’s the combination of orange juice, almond extract and cream cheese that make these macaroons taste so good. They are so soft that the cookie almost bends when you break it. Not only are they soft and amazingly delicious, but it is one of the easiest coconut macaroon recipes I have ever found.
If you’ve never tried making coconut macaroons before, this is a great recipe for you to try!
I once took a tray of these coconut macaroons to a school volunteer dinner, where Mark instructed me to not make them again. Why, I asked? “Because I already ate four of them – and I don’t even like coconut!” That’s a recommendation for you to try making these coconut macaroons, too – whether you like coconut or not!
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1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1 1/4 cup flour
2 teaspoons baking powder
3 cups coconut
Beat butter, cream cheese and sugar until well blended in a mixer. Add egg yolk, orange juice and almond extract. Add baking powder. Gradually add in flour, beating until well blended. Stir in coconut.
Using a cookie scoop, scoop dough into cookies. Place on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Carefully remove from cookie sheet to wire rack. Cool completely.
The original recipe said to roll these cookies into balls with your hands. I find the dough is quite sticky, so I like to use my medium Pampered Chef cookie scoop and scoop the macaroons just like I do with other cookies.
If you want to dress up these cookies, I’d recommend adding some chocolate. Melt some chocolate chips with a little bit of paraffin, and spoon the chocolate on top of the macaroons. That, or you can hold the cookies and dip them in the chocolate. This makes your cookies taste even closer to a Mounds bar!
These cookies freeze well so it is easy to make a single or double batch now and freeze some for later.Print