Toasted Pecan Vanilla Coconut Macaroons

Nov 1, 2026 · By VanillaGoods

Made this? Be the first to rate it

Baking Cookies bars Vanilla: Extract Medium

← All Recipes Shop Vanilla

Jump to recipe

Toasted Pecan Vanilla Coconut Macaroons: Toasted Pecan Vanilla Coconut Macaroons: golden-tipped coconut macaroon mounds, a…

Toasted Pecan Vanilla Coconut Macaroons: chewy coconut macaroons. Makes 24 cookies in about 1.3 hours.

Prep 25 min

Cook 22 min

Cooling 30 min

Total 1 hr 17 min

Yield 24 cookies

Diet Gluten free

Ingredients

Adjust yield

3 ⅓ cups (280.0 g)unsweetened shredded coconut
¾ cup (245.0 g)sweetened condensed milk
2.0 (66.0 g)large egg whites
¼ tsp (2.0 g)fine salt
½ cup (55.0 g)chopped toasted pecans
1.0 tsp (5.0 ml)vanilla extract

Fresh ingredient guides

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Heat oven to 325°F (163°C); line baking trays with parchment.
Stir coconut, sweetened condensed milk, salt and all flavor additions until evenly coated.
In a clean bowl beat egg whites to soft peaks; fold gently into the coconut mixture.
Scoop 24 compact mounds with a small ice-cream scoop; press loose flakes into each mound.
Bake 19–23 minutes until tips and bottoms are gold; check centers are set rather than wet/raw.
Cool fully on parchment before storage; sticky centers will firm as they cool.

Tips

Drying and room humidity strongly affect this recipe: pack airtight only when completely cool.
Use clean tools; traces of fat reduce egg-white foam volume.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make toasted pecan vanilla coconut macaroons?

Plan on 25 minutes of prep and 22 minutes of cooking, plus 30 minutes to chill. The recipe makes 24 cookies.

How should I store toasted pecan vanilla coconut macaroons?

Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.

Can I make toasted pecan vanilla coconut macaroons ahead?

Yes. Room temperature airtight for 4–6 days; freeze plain baked cookies for longer storage.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Toasted Pecan Vanilla Coconut Macaroons: chewy coconut macaroons. Makes 24 cookies in about 1.3 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

104 Calories / serving

6.3g Fat

11.9g Carbs

1.7g Protein

10.0g Sugar

Whole recipe (24 servings): ~2496 cal · 151g fat · 286g carbs · 41g protein · 240g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.