Easy Coconut Macaroon Cookies

I am filled with immense joy to present to you these Easy Coconut Macaroon Cookies!

They are amazing coconut cookies with velvety buttercream and kiwi slices on top.

These sweet treats are bursting with coconut flavor and have a perfectly crisp exterior coupled with a soft and chewy interior.

This stunning dessert will captivate the taste buds of coconut and tropical fruit lover alike.

My step-by-step recipe will guide you through the process of creating this mouthwatering treat, ensuring a delightful experience for the entire family.

Easy Coconut Macaroon Cookies - VIDEO RECIPE

The indescribable texture and divine flavor of this tropical delight are truly remarkable.

The pleasant tanginess of the kiwi perfectly complements the sweetness of the delicate cream.

Moreover, the smooth and velvety consistency of the cream creates a delightful contrast with the crumbly coconut cookies.

Once baked, these little treats acquire a golden hue and a deep coconut essence, further enhancing their appeal.

Easy Coconut Macaroon Cookies - VIDEO RECIPE

The Easy Coconut Macaroon Cookies is an ideal indulgence for your loved ones.

Treat your family to this delicious yet simple dessert.

And let the incomparable aroma of coconut and the rich taste of kiwi weave a delightful symphony on their palates.

Surprisingly, only 3 ingredients are required to create the luscious cream for these coconut macaroons.

The cream cheese’s smoothness, the butter’s softness, and the powdered sugar’s sweetness harmoniously combine to form the tender buttercream.

Easy Coconut Macaroon Cookies - VIDEO RECIPE

The foundation of these macaroons is crafted from a blend of coconut, sugar, butter, and a few other essential ingredients.

From these humble components emerges a tasty delicacy that will astonish you with its unique texture and enticing aroma.

These coconut cookies boast a soft and tender interior, while their exterior is crispy and adorned with a golden hue.

So, embark on a culinary adventure and savor the heavenly pleasure that this magical dessert has to offer.

how to cook Easy Coconut Macaroon Cookies?


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To begin, preheat the oven to 175°C (350⁰F). Start by peeling the kiwi and cutting it in half lengthwise. Then, you can either cut it into circles or randomly, depending on your preference.

TIPS: Peeling kiwi can be made simple with a vegetable peeler or a small sharp knife. Choose the method that works best for you.


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In a large bowl, combine the sugar and flour. Add the coconut shreds and mix everything together.


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Next, pour in the lightly beaten egg whites and melted butter into the flour mixture. Stir until the dough becomes smooth and well-combined.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!


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Prepare a baking sheet by greasing it with butter and lining it with parchment paper. Take the resulting coconut mixture and shape it into 12 small balls. Place these coconut balls onto the prepared baking sheet.

TIPS: Coconut shreds can vary in their dryness levels. If you find yourself working with drier shreds, you might need to add a bit more liquid to achieve the desired consistency for rolling the dough into balls.


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To form disks out of the balls, use a spoon dipped in water.


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Now, place the baking sheet with the macaroons into the preheated oven at 175°C (350⁰F). Bake for about 15 minutes or until the macaroons turn a light golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

Once they are done, remove them from the oven and let them sit on the baking sheet for 2 minutes.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

Carefully transfer the baked macaroons from the baking sheet to a wire rack and allow them to cool completely.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

In a medium bowl, combine softened butter and cream cheese. Use a mixer on medium speed to beat them together until well-blended.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

Gradually add powdered sugar to the cream mixture and continue beating until it becomes creamy.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

Apply the buttercream to the macaroons in an even layer. For the cream to stabilize, place the macaroons in the refrigerator for about 15-20 minutes.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

Finally, decorate each macaroon with slices of kiwi.


Easy Coconut Macaroon Cookies - VIDEO RECIPE

These Easy Coconut Macaroon Cookies are perfect for enjoying with a cup of tea. Bon appétit!

Easy Coconut Macaroon Cookies


for the macaroons

  • Coconut shreds – 2 cups (132 g)
  • Sugar – 1/4 cup (50 g)
  • Flour – 3 tbsp. (27 g)
  • Egg whites – 3 pcs. (90 g)
  • Melted butter – 3 tbsp. (42 g)

for the buttercream

  • Softened cream cheese – 2/5 pack (100 g)
  • Softened butter – 2 tbsp. (28 g)
  • Powdered sugar – 3/4 cup (150 g)


  • Kiwi

Cooking steps:

  1. Peel the kiwi, cut into slices or as desired.


  1. Pour sugar and flour into a large bowl, add coconut shreds, mix. Add lightly beaten egg whites, pour in melted butter, and mix until smooth.
  2. Form 12 small balls from the resulting coconut mass and place on a baking sheet pre-greased with butter and lined with parchment paper. Use a spoon dipped in water to form disks out of the balls.
  3. Bake in a preheated oven at 175°C (350⁰F) for 15 minutes. Remove from the oven and leave on the baking sheet for 2 minutes. Carefully transfer from baking sheet to a wire rack and cool completely.


  1. Place softened butter and cream cheese in a medium bowl and beat with a mixer on medium speed. Add powdered sugar and continue beating until creamy.


  1. Apply the buttercream to the macaroons in an even layer and place in the refrigerator for 15-20 minutes to stabilize the cream. Decorate each macaroon with kiwi slices.


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