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Coconut Macaroons and Mexican Wedding Cookies Recipe

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3.9 from 7 reviews

This delightful recipe features two classic treats: chewy Coconut Macaroons and buttery Mexican Wedding Cookies. The macaroons are rich with sweetened coconut and a hint of vanilla, optionally dipped in smooth chocolate for extra indulgence. The Mexican Wedding Cookies are tender, nutty, and coated generously in powdered sugar for a melt-in-your-mouth experience. Both treats are perfect for holiday celebrations, gifting, or simple everyday enjoyment.

  • Total Time: 26 minutes
  • Yield: 25 servings

Ingredients

Coconut Macaroons

  • 5-1/2 cups sweetened coconut flakes
  • 2/3 cup all-purpose flour
  • 1 can (14 oz.) sweetened condensed milk (full-fat)
  • 1/4 teaspoon fine sea salt
  • 1/2 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
  • 1-1/2 cups chocolate chips (milk, semi-sweet, or dark chocolate) (optional)
  • 1 teaspoon coconut or vegetable oil (optional)

Mexican Wedding Cookies

  • 1/3 cup pecan halves
  • 1 cup unsalted butter
  • 3/4 cup powdered sugar (plus extra for coating)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon cornstarch

Instructions

  1. PREP: Preheat your oven to 350°F (175°C). Line two large baking trays with parchment paper or Silpat liners and set aside.
  2. MAKE COCONUT MACAROON MIX: In a very large bowl, combine sweetened coconut flakes, all-purpose flour, vanilla extract, and fine sea salt. Pour in the entire can of sweetened condensed milk. Using hand mixers, beat the ingredients just until combined; avoid overmixing to keep the texture perfect.
  3. SHAPE MACAROONS: Use a large cookie scoop (about 1-1/2 tablespoons) to scoop out the mixture, compressing it tightly in the scoop to shape cookies roughly the size of a golf ball. The mix will be sticky; rinse or spray the scoop if needed to release the cookies easily. Roll the scooped cookies quickly with your hands if you want a neater appearance, or leave them rustic straight from the scoop.
  4. BAKE MACAROONS: Arrange the cookies on prepared trays spaced about 1 inch apart. Bake for 11 to 14 minutes until the coconut is lightly toasted on top and the bottoms turn a very light brown. Remove from oven and let cool on the baking trays for 5 minutes before transferring them carefully to a cooling rack with a metal spatula.
  5. OPTIONAL CHOCOLATE DIP: Once the macaroons are completely cool, melt chocolate chips with coconut or vegetable oil in a microwave-safe bowl in 20-second bursts, stirring frequently until smooth. Transfer about 1/4 cup of melted chocolate to a small plastic bag, seal tightly, and set aside. Dip the bases of cookies into the remaining melted chocolate, then place on parchment-lined trays. Use the excess chocolate in the bag to drizzle over the cookies. Let set at room temperature.
  6. TOAST PECANS: For the Mexican Wedding Cookies, preheat oven to 350°F (175°C) if not already hot. Spread pecan halves evenly on a baking sheet and toast for 5-7 minutes until fragrant, watching carefully to prevent burning. Cool completely before chopping finely using a mini food processor or knife. Avoid overprocessing to prevent making pecan butter.
  7. MAKE MEXICAN WEDDING COOKIE DOUGH: In a stand mixer bowl with whisk attachment or a large mixing bowl using a hand mixer, cream unsalted butter and 3/4 cup powdered sugar until smooth and fluffy (3-4 minutes). Add vanilla extract, salt, cornstarch, and finely chopped toasted pecans. Mix until combined. Add all-purpose flour and continue mixing until dough is smooth and holds together; it may appear sandy or crumbly initially but will come together, so avoid overmixing.
  8. CHILL COOKIE DOUGH: Wrap the dough tightly in plastic wrap and refrigerate for 1 to 2 hours to firm up for easier shaping.
  9. SHAPE AND BAKE MEXICAN WEDDING COOKIES: Preheat oven to 375°F (190°C). Line a light-colored baking sheet with Silpat liner. Use a tablespoon measuring spoon to form dough balls exactly 1 tablespoon each. If dough becomes too soft, chill briefly in the freezer for 10-15 minutes to firm. Place the dough balls on baking sheet, spacing apart. Bake for 7-11 minutes until edges are just turning golden and cookies may spread slightly.
  10. COOL AND POWDERED SUGAR COAT: Remove cookies from oven and let sit on tray for 3-5 minutes before transferring to wire rack to cool 2-3 minutes. Place powdered sugar in a bowl and roll the still-warm cookies in sugar, coating thoroughly. Return to wire rack, let cool a few more minutes, then roll in powdered sugar again for an extra sweet coating.
  11. STORE COOKIES: Store Mexican Wedding Cookies in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days. Coconut Macaroons keep fresh covered at room temperature for up to 3 days, or refrigerated for 5-7 days. Both freeze well without chocolate coating.

Notes

  • Use full-fat sweetened condensed milk, not evaporated milk, for best texture and sweetness in the macaroons.
  • Chocolate dipping for macaroons is optional but adds a delicious finish; stirring the melted chocolate well between microwave bursts prevents burning.
  • Toast pecans carefully to avoid bitterness; watch closely as they can burn quickly.
  • If the Mexican Wedding Cookie dough becomes too soft while shaping, briefly chill in the freezer to firm up.
  • Use a light-colored baking sheet for Mexican Wedding Cookies to accurately judge baking progress and avoid over-browning.
  • Both cookie types freeze and defrost well; chocolate-dipped macaroons are best chilled rather than frozen for maintaining smooth chocolate coating.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes (macaroons) + 7-11 minutes (Mexican Wedding Cookies)
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/coconut-macaroons-and-mexican-wedding-cookies-recipe/