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  • 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.