Tequila Coconut Macaroons

A baking sheet filled with cookies and a bowl of sugar.

A delightfully chewy macaroon recipe made with shredded coconut, sweetened condensed milk, and a hint of tequila—finished with a drizzle of white chocolate.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 344kcal

Author Michelle Ordever

Ingredients

½ cup + 2 tablespoons sweetened condensed milk
2 tablespoons tequila
2 teaspoons pure vanilla extract
3½ cups unsweetened shredded coconut
2 tablespoons sugar
4 ounces white chocolate melted

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) or Gas Mark 4. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the sweetened condensed milk, tequila, and vanilla extract.
Stir in the shredded coconut and sugar until the mixture is well combined.
Scoop the mixture using a cookie scoop or large tablespoon and drop onto the prepared baking sheet, forming 10 medium-sized mounds.
Bake for 15–20 minutes or until the macaroons are deeply golden brown and slightly crisp on the edges.
Cool completely on a baking rack before decorating.
Drizzle with melted white chocolate, then refrigerate until the chocolate is set.
Allow to come to room temerpature before serving. Enjoy!

Notes

Tips

Use a cookie scoop to ensure even-sized macaroons for uniform baking.
Press the mixture firmly into the scoop to help the macaroons hold their shape during baking.
Bake until deeply golden, especially around the edges—this gives the best chewy-meets-crisp texture.
Let the macaroons cool completely before drizzling with white chocolate to prevent melting or sliding.

Storage

Store macaroons in an airtight container in the refrigerator for up to 5 days.
For best texture and flavor, bring to room temperature before serving.

Freezing

Not recommended: These macaroons contain sweetened condensed milk and a delicate drizzle of white chocolate, both of which can change texture after freezing and thawing. The coconut may also become too soft or soggy.
If you must freeze, do so before adding the chocolate drizzle, and wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw at room temperature and drizzle with fresh chocolate before serving.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).

Nutrition