SugaryWinzy Easy Coconut Cashew Macaroons
Easy Coconut Cashew Macaroons
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Gluten-free easy coconut cashew macaroons are perfect for the holidays or anytime you want a big batch of something quick, simple and fuss-free.
Course: Dessert
Yield: 60 mini macaroon cupcakes
Author: SugaryWinzy
  • ½ cup / 1 stick unsalted butter (113 g)
  • ¼ cup granulated sugar (50 g)
  • 3 large eggs
  • 1 can sweetened condensed milk (396 g)
  • 1 teaspoon baking powder (5 g)
  • ½ teaspoon salt (3 g)
  • 1 teaspoon vanilla extract (3 g)
  • 4 cups / 1 bag sweetened shredded or flaked coconut (396 g)
  • 1 ½ cups diced cashew nuts (190 g)
Optional chocolate coating:
  • 1 ½ cups semi-sweet chocolate chips (255 g)
  • Diced nuts for topping
For the macaroons:
  1. Preheat oven to 350°F. Line mini muffin pans with mini cupcake paper liners.
  2. Optional step: pulse the shredded coconut in a food processor if you want finer flakes.
  3. Cream the butter until smooth.
  4. Add the granulated sugar and beat until light and fluffy.
  5. Add the eggs one at a time beating well in between each addition. Mixture will look rough but will become smooth after you add the condensed milk.
  6. Mix in the condensed milk and beat well until smooth.
  7. Add the baking powder, salt and vanilla extract mixing until well blended.
  8. Add the shredded coconut and beat until incorporated.
  9. Stir in the diced cashews with a spatula.
  10. Use a small cookie scoop to drop about 2 teaspoons batter into each cup. Do not overfill.
  11. Bake until golden brown about 15 – 18 minutes. Remove from oven. Turn out the macaroons from the pan and let cool completely on a wire rack.
For the optional chocolate coating:
  1. Melt about 1/3 of the chocolate chips in a bowl set over a pan of simmering water.
  2. Remove the bowl from the pan and stir in about half of the remaining chocolate chips mixing until all the chocolate is melted.
  3. Pour in the remaining chocolate chips and mix until completely smooth.
  4. With the heat turned off, set the bowl on top of the pan holding the water which by now should still be warm. This will keep the chocolate soft enough so it’s easy to dip the macaroons.
  5. Dip macaroons to coat then top with some diced cashews. Let the chocolate set completely.
Recipe Notes

You can omit the nuts if you like. Just follow the recipe without the nuts and you’ll get yummy coconut macaroons.

Sweetened flaked or shredded coconut can be found in the baking aisle of any supermarket.

Roasted and salted cashews can also be found in the baking aisle.