Tested till perfect Tropical Coconut Macaroons
Tropical Coconut Macaroons
Photography by Matthew Kimura

Tropical Coconut Macaroons

A holiday selection of cookies is all the more inviting when it includes a chewy one, and here it is: the ultimate macaroon, dense and colourful with a coconut and tropical fruit combo.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50


  • 2/3 cup 2/3cupsweetened condensed milk
  • 1 1egg whiteegg whites
  • 1 pinch 1pinchsalt
  • 2-1/2 cups 2-1/2cupsunsweetened shredded coconut
  • 1/2 cup 1/2cupeach slivered candied pineapple and mango or papaya
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Line rimless baking sheets with parchment paper or grease; set aside.

In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.

Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)

Additional information :

Tropical Coconut Macaroons with White Chocolate:
Dip macaroons into melted white chocolate to coat bottom or half of each.

Ginger Coconut Macaroons:
Add 1/4 cup (50 mL) chopped crystallized ginger to batter.

Nutritional Information Per Cookie: about

cal 55 pro 1g total fat 3g sat. fat 3g
carb 6g fibre 0 chol 1mg sodium 8mg

% RDI:

calcium 1 iron 1 vit C 3
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