Chewy on the inside, crisp and golden on the outside, and with the festive flavors of coquito! These coquito macaroons are the best!!
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I won’t keep you. You have presents to wrap. You lost the tape 3,461 times in the course of said Christmas wrapping and I’m probably coming at you with these macaroons at a bad time.
But I’m gonna do it anyway. ‘Cause I’m a Noche Buena thug; Christmas Eve thug for the non-latino folk. And speaking of Noche Buena, you have dinner to cook.
Or perhaps you’re not cooking dinner this time.
Perhaps you’re a guest in someone else’s home.
Flow with me, Noche Buena style.
Every good guest should bring a lil’ somethin’ somethin’ for the host. I mean, it’s the right thing to do. You can’t roll up to someone’s house with the intent of filling your belly empty handed.
You just can’t.
It’s rude as hell.
Why don’t you bring dessert?
Roll up with these Coquito Macaroons. These macaroons are easy to make with very few ingredients – Sweetened flaked coconut, Coco Lopez, condensed milk, egg whites, spices, and rum.
Macaroons are totally no fuss, no muss. They’re like a drop cookie situation – Just mix, drop, and pop in the oven. You can apply your make-up as they bake, or locate the 4th roll of wrapping tape you lost. Macaroons are a super low maintenance dessert situation.
And did I mention these Coquito Macaroons are gluten-free? Yah. That’s brownie points for the Celiacs, boo.
Did I mention these Coquito Macaroons tastes JUST.LIKE.COQUITO?!
Yup, they do. I took all the flavors of coquito (again) and I infused them into coconut flakes (again). These Coquito Macaroons are crispy on the outside, soft and chewy on the inside, and taste like our eggnog.
So don’t be “THAT PERSON”.
The one who rolls up to someone else’s house, eats all the food, drinks allllll the drinks, and comes over empty handed, without a bringing a lil’ somethin’ to the person who slaved alllll day to put this meal together for you.
Bring these Coquito Macaroons.
Easy, festive, and delicious.
You’re about that life.
And if you make these, share them on Social Media and tag them #mobcoquitomacaroons
I’d love to see how they turned out!
Feliz Noche Buena!
- 1 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Sweetened cream of coconut
- 2 packages 14 ounces, about 5 cups Sweetened Flaked Coconut
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- ¼ teaspoon Freshly grated nutmeg
- 1 1/2 tablespoon Dark rum
- From 2 large eggs Egg whites
- 1/4 teaspoon Kosher salt
- Preheat the oven 300°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl combine the sweetened condensed milk, vanilla extract, and sweetened cream of coconut. Mix with a silicone spatula until smooth and combined. Add the Baker’s shredded coconut, spices, and rum. Stir with spatula until combined. Set aside while you beat the egg whites.
- In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat the egg whites. Fold the egg whites into the coconut/spice/rum mixture until no white streaks remain.
- Using a small cookie scoop, scoop mounds onto prepared baking sheet, leaving about 1 1/2 inches of space between each mound.
- Place baking sheets in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
- Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.
Chocolate Dipped Coquito Macaroons:
- Prepare Coquito macaroons as directed. Remove from oven and cool completely. Line two cookie sheets with parchment or wax paper. Place 8oz. Baker’s Semi-Sweet Chocolate in a bowl and melt as directed on package. Dip the bottoms of each macaroon into the chocolate; allow the excess chocolate to drip off and place on the lined cookie sheets. Let stand at room temperature or place in the refrigerator until the chocolate is firm.
How to Store:
- Store coquito macaroons in a tightly sealed container, separating each macaroon with a small square of wax paper. Macaroons can be stored this way for up to 1 week.