Coconut Macaroons in Paper Cups

Coconut macaroons: Beautiful party treats for everybody

When it comes to dessert, you eat with your eyes as much as your mouth. These beautiful coconut macaroons are the perfect sweet treats.

Coconut Macaroons in Paper Cups

When it’s already celebration time but you forgot to make dessert, you don’t have to worry because there’s always a way to make something quickly. These coconut macaroons are pretty, sweet and easy to put together. With just a few ingredients like coconut, condensed milk and vanilla, you’ve got some great treats coming your way. They’re great for with a cup of tea or on the dessert table when you’ve got lots of friends coming over.

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Tips for your coconut macaroons

Look, they’re not pure French macaroons but they are still delicious with a cherry on top, being that there’s a cherry on top. You can mix everything with a mixer or by hand, but always make sure that it’s still a relatively sticky dough. After baking, these treats will have golden edges of crunch while being soft and light on the inside with a slight caramel flavour. Get creative and add a few caramel buttons on top or a dash of whipped cream.

ALSO READ: Strawberry cookies: Midnight snacks have never been this tasty

When it comes to dessert, you eat with your eyes as much as your mouth. These beautiful coconut macaroons are the perfect sweet treats.

Last updated on 27 March 2023

Coconut macaroons recipe

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Recipe by Irene Muller Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 4½ – 5 cups 4½ – 5 shredded coconut (ensure the consistency when blended is still sticky)

  • 1 tin 1 condensed milk

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 almond extract

  • cherries (optional)

  • 24 24 paper cookie cups


  • Preheat the oven to 165°C.
  • Use two non-stick muffin pans and place two paper cups in each muffin mould to ensure the macaroons keep their shape. Spray the paper cups lightly with non-stick cooking spray.
  • In a bowl, combine the coconut, condensed milk, vanilla and almond extract.
  • Blend the ingredients.
  • Grease or spray an ice cream scoop spoon.
  • Put the coconut mixture into the prepared baking pans.
  • Put a cherry on top of each cookie.
  • Bake 15 to 20 minutes, or until lightly browned around the edges.
  • Remove the macaroons from the oven, keep them in the paper cups and place on a rack to cool.

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