Jamaican Coconut Macaroons
These Jamaican coconut macaroons are a delicious, chewy, and flavorful Caribbean treat that everyone will love. Whether you use freshly grated coconut for the traditional version or sweetened shredded coconut for a quick shortcut, these macaroons are easy to make and perfect for any occasion.
Ingredients
- 3 cups grated coconut ( or store bought sweet shreded cococnut flakes)
- 1/3 cup butter (room temperature)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs (room temperature)
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground all spice
- cherries for topping slice in half
Instructions
Prepare and Dry the Coconut
- Start by preparing the fresh coconut.
- Remove the coconut flesh and grate it using a box grater or food processor.
- Spread the grated coconut onto a cookie sheet in an even layer.
- Bake at 250°F for about 10 minutes to dry out the coconut slightly.
- This step helps remove excess moisture and intensifies the coconut flavor.
- Once done, measure out 3 cups of the dried grated coconut for the recipe.
Cream the Butter and Sugar
- In a large mixing bowl combine butter, granulated sugar , brown sugar, vanilla
- Mix until the ingredients are well combined and slightly creamy.
Add the Eggs
- Add the eggs one at a time, mixing well after each addition.
Combine the Dry Ingredients
- In a separate bowl, combine flour , salt , dried grated coconut, nutmeg, cinnamon, allspice
- Mix until evenly combined.
Mix the Dough
- Gradually add the dry coconut-flour mixture to the butter and sugar mixture.
- Mix until just incorporated.
- Avoid overmixing, as this can make the cookies dense instead of tender.
Shape the Macaroons
- Grease a cookie sheet lightly.
- Drop spoonfuls of the dough onto the tray, forming small rounds.
- Leave space between each cookie so they can spread slightly.
- Top each macaroon with a piece of cherry.
Bake
- Bake the macaroons in a preheated oven at 350°F for about 12 minutes.
- The cookies should be lightly golden around the edges when done.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a rack.
- As they cool, they will firm up while remaining soft and chewy inside.
Instructions for Shreded Coconut
- Preheat your oven to 350°F.
- Lightly grease a baking sheet or line it with parchment paper.
- In a large mixing bowl combine:
- butter, granulated sugar, brown sugar and vanilla
- Mix until the ingredients are smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- This helps create a smooth batter.
- In a separate bowl mix flour, salt, sweetened shredded coconut, nutmeg, cinnamon and all spice.
- Stir until evenly combined.
- Gradually add the coconut-flour mixture to the butter mixture.
- Mix until just combined. Avoid overmixing.
- Drop spoonfuls of the dough onto your prepared baking sheet.
- Shape them into small rounds and place a piece of cherry on top of each macaroon.
- Leave a little space between each cookie.
- Bake for 12–14 minutes until the macaroons are lightly golden around the edges.
- Allow the macaroons to cool on the baking sheet for several minutes before transferring them to a cooling rack.
Notes
Final Thoughts
These Jamaican coconut macaroons are simple, nostalgic, and packed with delicious coconut flavor. With golden edges, chewy centers, and sweet cherry tops, they’re the kind of homemade cookie that brings warmth and comfort with every bite. We love celebrating Caribbean flavors, and this coconut macaroon recipe is a perfect example of how simple ingredients can create something truly special. Whether you’re baking them for family, friends, or just a sweet treat for yourself, these coconut macaroons are guaranteed to be a hit.Nutrition
Serving: 4gCalories: 751kcalCarbohydrates: 60gProtein: 7gFat: 57gSaturated Fat: 46gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 161mgPotassium: 404mgFiber: 11gSugar: 31gVitamin A: 477IUVitamin C: 1mgCalcium: 45mgIron: 3mg
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