Colorful, chewy holiday macaroons

Crispy on the outside. Chewy on the inside. The perfect cookie for coconut lovers!

Colorful, chewy holiday macaroons recipe

Chewy Holiday Macaroons1/2 cup Land O Lakes Butter, softened
3/4 cup sugar
1/8 teaspoon salt
3 Land O Lakes Eggs
1/2 teaspoon almond flavoring
5 to 7 drops red and/or green food color, if desired
24 ounces (9 cups) sweetened flaked coconut
3 tablespoons powdered sugar


Heat oven to 325 F. Line cookie sheets with parchment paper or grease; set aside.

Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add eggs, almond flavoring and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.

Drop dough, by rounded tablespoonfuls or cookie scoop, onto prepared cookie sheets. Bake 20-22 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheets; remove to cooling racks. Cool completely. Sprinkle with powdered sugar.

  • This recipe is naturally gluten-free.
  • To measure coconut, place in large bowl; separate lumps with hands or fork. Place coconut into measuring cups. Do not pack.
  • If unopened, canned coconut can be stored at room temperature for up to 18 months. Flaked or shredded coconut in plastic bags can be stored up to 6 months. Refrigerate both after opening up to 4 weeks in refrigerator.

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