Coconut Macaroons are not only one of our favorite treats, they are also fun to shape as small baskets and bake for Easter desserts or gift as the perfect treat for Passover. Coconut macaroons are also naturally Gluten Free and simple, containing crushed paste of either almonds or coconut, plus an element of sugar & egg white. Ideal for people with Gluten Free diets! Also, both Macaroons & French-style Macarons are made without Leaveners* (other than the egg whites). This makes them highly prized cookie treats for the Jewish faith year-round, but particularly during Passover.

In our Sweet Cheeks Baking Co. recipe (WARNING: MUST LOVE COCONUT!) –

  1. We use Sweetened Condensed Milk in lieu of straight sugar.
  2. We use UNSWEETENED Coconut as our preference so that they are not so sugary-sweet as one typically finds in the store.
  3. We sometimes dip them in Dark Chocolate Ganache for even more “WOW Factor” (I never shy away).
  4. Sadly, we do not make these regularly. They would be a great special order so we can have leftovers, hint-hint.

* Leaveners or leavening agents are substances that are used to make bread and other baked goods rise, such as cakes, cookies and muffins. Bread rises thanks to yeast, a fungus that ferments when mixed with dough, converting sugar and starch into ethanol and carbon dioxide that allows it to rise.


  • 5 oz. sweet condensed milk (measured)
  • 1 each egg whites
  • 1 1/2 tsp. vanilla extract
  • 11 oz. unsweetened coconut (weighed)
  • Pinch of salt


  1. Pre heat oven to 300.
  2. Mix the wet ingredients together in a bowl.
  3. Add dry ingredients to the wet mixture.
  4. Using 1 oz. scoop (or tablespoon), scoop cookie on silpat.
  5. Bake for 6-7 min. or until golden brown.
  6. Let cool and enjoy!


  • 37 – 1 oz. cookies

Fun Facts

The Macaroon – A historic cookie that has been baked by the Italians since the 9th Century! The name originated, it is agreed, from the Italian word “Ammaccare” which means “to crush” (i.e. crushed almonds made the paste, or “maccarone,” as the main ingredient). We can always count on our Italian peeps to create delicious perfection.

They were introduced to the French in the 1500’s through Catherine de Medici’s pastry chefs. Sticking with the original almond version of the cookie, the addition of a filling started there. Okay, okay, you’re right. That was pretty ingenious too. Well done, I say! Even more fun, two Italian nuns from the monastery started baking them in a small town to earn some money while hiding during the French Revolution. They became known as the “Macaroon Sisters”. How cool is that???

Have fun making this recipe for your friends and family. Please share your creations to our Facebook page, we would love to see them all!

-Elaine & Donna

Photo credit –