Tequila and White Chocolate Coconut Macaroons
These tequila and white chocolate coconut macaroons are soft, chewy cookies made with shredded coconut, sweetened condensed milk, and a splash of tequila for subtle flavor. Finished with a drizzle of white chocolate, this easy coconut macaroons recipe creates golden, bakery-style cookies with crisp edges and tender centers.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
- Microwave-safe bowl for melting chocolate
Ingredients
- ½ cup sweetened condensed milk + 2 tablespoons
- 2 tablespoon tequila
- 2 teaspoon pure vanilla extract
- 3½ cups unsweetened shredded coconut
- 2 tablespoon sugar
- 4 ounce white chocolate melted
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the sweetened condensed milk, tequila, and vanilla extract until smooth. Add the shredded coconut and sugar. Stir well until the coconut is evenly coated and the mixture comes together.
- Use a cookie scoop or large tablespoon to portion the mixture onto the prepared baking sheet, forming about 8-10 macaroons.
- Bake for 15-20 minutes, until the macaroons turn deeply golden around the edges and lightly crisp on the outside. Transfer the baking sheet to a cooling rack and allow the macaroons to cool completely.
- Drizzle the melted white chocolate over the cooled cookies. Place in the refrigerator for several minutes until the chocolate sets. Serve and enjoy.
Notes
- The tequila adds a subtle flavor that complements the coconut and white chocolate, while most of the alcohol cooks off during baking.
- Allow the macaroons to cool fully before adding the chocolate so the drizzle sets cleanly.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
