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Coconut Pecan Macaroons

Coconut pecan macaroons drizzled with chocolate.

We all need a little easy in our lives sometimes. I’ve had this macaroon recipe bookmarked for a while, but I had yet to make them. I would see it, linger on its appealing simplicity, then ultimately move on to something else.

But, at the beginning of an insanely busy week, these little cookies appealed to me in a big way.

Coconut Pecan Macaroons are sweet, nutty treats made with just a handful of ingredients. - Bake or Break

I can’t imagine a more simplified way to make macaroons. The handful of ingredients you’ll need are ones most of us usually have on hand. You don’t even need sugar. You’ll get plenty from the coconut and condensed milk. They mix in mere minutes. And, on top of all that, they’re really good!

The flavor is reminiscent of one of my all-time favorite things – that coconut-pecan frosting that usually tops off German chocolate cake. If you’re like me, that’s the best part of the whole cake.

To make these even more like German chocolate cake, I melted a little chocolate to drizzle on top of them. If you want even more chocolate, you could also dip the bottoms of these into chocolate. Or, go for it and dip half the cookie to coat it in chocolate.

Coconut Pecan Macaroons

Yield about 36 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Coconut Pecan Macaroons are sweet, nutty treats made with just a handful of ingredients.

Coconut pecan macaroons drizzled with chocolate.


  • 3 cups sweetened flaked coconut
  • 1 cup chopped pecans
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 to 3 ounces semisweet chocolate


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or aluminum foil.
  2. Combine the coconut, pecans, condensed milk, vanilla, and salt. Drop by scant tablespoonfuls onto prepared pans. Bake, one pan at a time, 8-10 minutes, or until set and coconut is lightly toasted.
  3. Cool completely on pan.
  4. Place the chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until chocolate melts when stirred. Drizzle the chocolate over cookies. Allow the chocolate to cool and set before serving.


Recipe adapted from MyRecipes.

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    7 Comments on “Coconut Pecan Macaroons”

  1. Yum! I am going to make these this afternoon with my daughter. Will sub walnuts for the pecans bc that is what i have in the pantry.

  2. Love coconut. As a kid I was the one who would always choose Almond Joy or Mounds candy bars. What does 3 cups of coconut weigh? Or do you just add coconut until the consistency is right?

  3. JEP, I measure the coconut in a standard 1-cup measuring cup. A 14-ounce bag is 5 & 1/3 cups, so 3 cups should be close to 8 ounces.

  4. Ooooh… I can’t wait to try these!

  5. These are the fanciest macaroons I have ever seen! Bookmarking for the next party where I wish to impress. 🙂

  6. those look so deliscious! I mean, just say things like coconut, macaroons, chocolate, and I`m all in!

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