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Coconut Macaroons and Mexican Wedding Cookies

Hoppy Cottontails everyone! Or...happy almost Easter! This free printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, coconut macaroons, or Mexican wedding cookies, attach the printable bag topper, and gift away!
Course Dessert
Cuisine American, Vegetarian
Keyword easter printable
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 25 -30 cookies


Coconut Macaroons

  • 2/3 cup (90g) white all-purpose flour
  • 5-1/2 cups (471g) sweetened coconut flakes Note 1
  • 1 can (14 oz.; 396g) full fat, regular sweetened condensed milk (NOT evaporated milk)
  • 1/4 teaspoon fine sea salt
  • 1/2 tablespoon pure vanilla extract (or 1 teaspoon vanilla bean paste)
  • Optional: 1-1/2 cup milk, semi-sweet, or dark chocolate chips + 1 teaspoon coconut or vegetable oil Note 2

Mexican Wedding Cookies

  • 1/3 cup (42g) pecan halves
  • 1 cup (226g) unsalted good-quality butter 
  • 3/4 cup (78g powdered sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1-3/4 cups (235g) white all-purpose flour
  • 1 tablespoon cornstarch
  • powdered sugar for coating the cookies


Coconut Macaroons

  • PREP: Preheat oven to 350 degrees F. Line two large trays with parchment paper or a Silpat liner and set aside.
  • COCONUT MACAROONS: In a very large bowl, add in the sweetened coconut flakes, flour, vanilla, and salt. Scoop out every bit of the sweetened condensed milk into the bowl. Use hand mixers to beat ingredients until just combined; do not overmix. Use a large cookie scoop (1-1/2 tablespoons in size) to get about golf ball-sized compressed (press into the cookie scoop) cookies.
  • The cookie scoop will get sticky and need to be washed a few times in the process. I also like to spray it with nonstick spray or use another spoon to help coax it out of the cookie scoop. You can leave the cookies as is right out of the scoop (for a more rustic appearance) or quickly roll them with your hands for a nicer appearance.
  • BAKE: Place cookies on the prepared sheet pans, 1 inch apart. Bake for 11 to 14 minutes or until coconut is lightly toasted on top and bottoms are a very light brown. Don't overbake! Remove and allow to cool on the pan for 5 minutes before gently moving them with a metal spatula to a cooling rack.
  • OPTIONAL CHOCOLATE: If you want to dip these in chocolate, wait for the cookies to fully cool. Then add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in bursts of 20 seconds, stirring in between burst for 20-25 seconds until the chocolate is melted and smooth. Remember, chocolate is melting even outside of the microwave, so stir for a while to ensure it doesn't get burned. Transfer about 1/4 cup (just eyeball it) of melted chocolate to a plastic bag. Seal the bag without air in it and set aside.
  • DIP: Generously dip the bases of the cooled cookies in the remaining melted chocolate; then transfer dipped cookies back to your parchment paper-lined trays. Use scissors to cut a tiny tip off the bag with the remaining melted chocolate; drizzle that chocolate over the cookies. Allow to set up at room temperature.
  • STORAGE: These cookies will stay fresh, tightly covered, at room temperature for up to 3 days, or in an air-tight container in the fridge for 5-7 days. We like these cookies best within 1-2 days of being made. These cookies freeze and defrost really well without the chocolate!

Mexican Wedding Cookies

  • TOAST PECANSPreheat the oven to 350 degrees F. Spread the pecans in an even layer on a sheet pan. Bake for 5-7 minutes or until they smell fragrant. Watch carefully to avoid burning. Remove and allow to completely cool before transferring them to a mini food processor or cutting board. Pulse or finely chop into very small pieces. Avoid over-pulsing in the food processor or you'll end up with pecan butter.
  • WET INGREDIENTS: In a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3-4 minutes. Add in the vanilla, salt, cornstarch, and pulsed/chopped pecans. Beat until smooth and combined. Add in the flour and mix until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.
  • CHILL: Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours to chill.
  • BAKE: Once chilled, measure out cookie dough using a 1 tablespoon measuring spoon (each ball should be exactly 1 tablespoon). If the dough gets too warm, put the dough in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light-colored sheet pan with a Silpat liner. Bake for 7-11 minutes (mine take 10 minutes). It's okay if some of the cookies bleed out on the edges and turn brown; this crumbles off easily when ready to roll in powdered sugar). Remove from the oven, let stand on tray for 3-5 minutes and then transfer to a wire cooling rack. Let cool for 2-3 minutes.
  • POWDERED SUGAR: Add powdered sugar to a bowl (I start with 1 cup, but you may need slightly more). Roll the still-warm cookie in the powdered sugar and then return to the wire cooling rack. Let cool down a few more minutes, and then roll in the powdered sugar again.
  • STORAGE: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days.



Note 1: These macaroons rely on very soft, ultra-fresh coconut for optimal flavor and texture. I even feel the bags at the store to find the softest feeling coconut! Make sure to get sweetened flakes.
Note 2: We love milk chocolate best, but any chocolate works here. If you're worried about sweetness, use semi-sweet or dark chocolate.