Coquito Coconut Macaroons

Some of my favorite recipes start not with a plan, but with leftovers. In this case, four egg whites sitting in my fridge after making tiramisu. The obvious move would’ve been a classic coconut macaroon—but as I stared at the ingredients, I had a moment of honesty with myself: does the world really need another plain coconut macaroon recipe?

In my opinion… not really.

So instead, I asked myself a better question: how could I make these feel special? Something more intentional. More festive. More me. And almost immediately, my mind went to coquito.

If you’ve never had coquito, it’s a traditional Puerto Rican holiday drink often compared to eggnog—but richer, more coconut-forward, and (in my very biased opinion) far superior. It’s made with coconut milk, cream of coconut, warm spices like cinnamon and nutmeg, and usually a generous splash of rum. It’s creamy, cozy, fragrant, and meant for the holidays.

I make coquito almost every Christmas, not just to sip on, but to give away. Bottles of it get handed out to friends, family, building attendants, mail carriers—anyone who crosses my path in December. A bottle of coquito is an act of love and appreciation.

So that’s what I wanted to capture here: the flavors and feeling of coquito, baked into a cookie.

These coquito coconut macaroons are everything I love about the drink, translated into dessert form. They’re chewy and moist on the inside, lightly crisp on the outside, and packed with coconut flavor from sweetened shredded coconut and sweetened condensed milk. Cinnamon and nutmeg add warmth and that unmistakable coquito identity.

And just like coquito, these cookies are meant to be shared.

They’re sturdy enough to travel well, easy to package, and perfect for gifting—whether that’s tucked into a cookie box, wrapped in cellophane with a ribbon, or stacked on a plate for a holiday party. If coquito is what you bring when you want to show up with something thoughtful and homemade, these macaroons are the cookie equivalent.

Why Coconut Macaroons Are Perfect for the Holidays

Coconut macaroons don’t get nearly enough love during cookie season, but they should. They’re naturally gluten-free, require minimal ingredients, and are a dream when you’re swimming in leftover egg whites from custards, tiramisu, or curds. No chilling, no rolling, no cookie cutters—just mix, scoop, and bake.

Tips & Tricks for Perfect Coconut Macaroons

A few small details make a big difference when it comes to macaroons. Here’s what to keep in mind:

Use sweetened shredded coconut.
This isn’t the time for unsweetened coconut flakes. Sweetened shredded coconut provides moisture, structure, and that classic chewy texture macaroons are known for.

Don’t overwhip the egg whites.
You want them frothy and slightly thickened—not stiff peaks. Overwhipped whites can make macaroons dry or crumbly.

Sweetened Condensed Milk 

This adds moisture and sweetness.

Don’t roll the cookies into a ball
Use a cookie scoop or spoon to form the mixture. You can gently press some straggler coconut pieces into the cookie, but avoid packing it too lightly as the straggler pieces create texture. 

Watch the bottoms.
Macaroons go from perfectly golden to overbaked quickly. Look for lightly toasted edges and bottoms, and pull them before they get too dark.

Let them cool completely.
They’ll firm up as they cool, making them easier to remove from the baking sheet and giving you that ideal chewy center.

These coquito coconut macaroons are festive without being fussy, nostalgic without being predictable, and exactly the kind of treat I love making during the holidays. Whether you’re baking to use up extra egg whites, building out a holiday cookie box, or just looking for something a little different this season, I hope these bring the same warmth and joy that a bottle of coquito always does.

Because at the end of the day, the best gifts are the ones you can eat. 💛🥥✨

*Note – I originally made this recipe with the 4 egg whites leftover from tiramisu, which makes A LOT of coconut macaroons (like over 50). I included the recipe below for a standard 2 egg white macaroon to create 24-25 cookies, but feel free to double it if making for a lot of people!

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