Coconut Macaroons

Coconut Macaroons

I hope you all had a wonderfully happy and fulfilling Thanksgiving yesterday!

I’d like to take a moment and let you all know how thankful I am for each and every one of you. The support and love that Kailley’s Kitchen has received over the past year has been unfathomably great; I’m so appreciative for every person that reads, bakes, pins, and/or shares the recipes I work so hard to create. This blog wouldn’t exist if not for its amazing audience, so thank YOU for allowing me the opportunity to keep doing what I love so much: writing about food, photographing food, and writing about food! (Food-obsessed? Yeah, maybe a little bit.)

I also want to reiterate that if you ever have any questions or concerns regarding one of my recipes, my website, or anything else related to Kailley’s Kitchen, please don’t hesitate to reach out to me! I make a point of responding to every single comment on the blog– I see it as my duty to be there for you guys! You are also always welcome to email me at I love when readers write to me, and as with the blog comments, I will respond to every single email I get, even if you’re just saying “hey.”

Here are a few photos from my family’s Thanksgiving dinner this year:

Thanksgiving 2013.

Thanksgiving 2013.

Alas, now that Turkey Day has passed, it’s time to fully embrace the Christmas tunes pervading every inch of airspace, the stores bursting at the seams with maniacal holiday shoppers (not unlike Santa’s perpetually overstuffed pants), and Christmas cookies. Lots and lots of Christmas cookies.

Start with these festively winter white coconut macaroons kissed with a hint of almond and  citrus. For best results, dunk ’em in a cup of hot cocoa.

Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

Yield: 4 dozen cookies


  • 1/3 cup unsalted butter, softened
  • 4 ounces (half-brick) cream cheese, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 teaspoons almond extract
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange juice
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon salt
  • 5 cups sweetened shredded coconut, divided


  1. Beat butter, cream cheese, and sugar in a stand mixer fitted with a paddle attachment until smooth and light
  2. In a separate medium mixing bowl, stir together flour, baking powder, corn starch, and salt
  3. Add egg, almond extract, vanilla extract, and orange juice to wet ingredients, beat until blended
  4. Slowly incorporate the flour mixture into the wet ingredients, mix until blended
  5. Use a wooden spoon to fold in 3 cups of the coconut
  6. Cover dough and let chill for 1-2 hours
  7. Remove dough from refrigerator and preheat oven to 350 degrees F
  8. Place remaining coconut in a small bowl
  9. Roll dough into 1-inch balls, coat in coconut, and place on a parchment paper-lined baking sheet
  10. Repeat with remaining dough, placing dough balls about two inches apart
  11. Bake for 9-11 minutes
  12. Let cool for one minute on baking sheet, then carefully transfer to a wire rack to finish cooling
  13. Best if enjoyed within 1 week stored in an airtight container at room temperature; freezes well for up to 3 months


    • Kailley @ Kailley's Kitchen says

      Thanks so much, Ashley! Macaroons are one of my favorite kinds of cookies too, especially around the holidays! Something about the tropical flavor of coconut takes me –even if just for a moment– far, far away from the bitter cold of Chicago 🙂


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