Coconuts bring nostalgia to me. Growing up on the island of Guam, I was surrounded by coconut trees. A tree grew by our house and I remember eating many delicious Filipino dishes and desserts that originated from it.

I recall my family members preparing the coconut itself outside. Breaking the coconut shell, with a machete type knife. Then scraping out the insides, by sitting on a wooden seat, that had a sharp metal grater on the end of it.

Only in my early 20’s did I first ever try a coconut macaroon! Sure we had our version of it, but it’s nothing like the ones you get at a local bakery. A delectably, sweet, and toasted coconut cookie chunk!

This recipe is easy, healthy, and has just the right amount of sweetness in it!

(Makes 20 macaroons)


  • 2 3/4 cups unsweetened shredded coconut
  • 2/3 cup canned cream of coconut
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup sugar
  • Chocolate syrup or chocolate melted


  • On a stovetop, gently toast the coconut until barely brown, but not golden. Then cool for about 2-3 minutes.
  • In a bowl, combine all the ingredients. Chill in freezer for 10 minutes or until firm.

  • While mixture is in the freezer, preheat oven to 325 degrees.
  • Line a sheet pan with parchment paper, butter the paper. Then with wet fingers, shape 1 tablespoon of coconut mixture in a circle, creasing a point on top. Repeat until there are 20 small macaroons on pan.

  • Bake for 18 to 20 minutes, or until golden brown.
  • Then drizzle with chocolate!

Enjoy :]