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  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons
  • Strawberry Coconut Macaroons

Strawberry Coconut Macaroons

Food | November 15, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 30
  • 72
  • Easy

These STRAWBERRY COCONUT MACAROONS will add some fun to your cookie trays, and since this is a retro no-bake recipe, kids can make them too!

This stellar recipe from the 1960s was a perennial favourite for me over the holidays. Making their appearance courtesy of my Aunt Mary, they were always presented alongside her SPICY BOW KNOT COOKIES. I suggest making both if you feel like being showered with compliments when you share them with friends over the holidays.

Speaking of sharing, don’t forget to check out all of our HOLIDAY BAKING suggestions HERE. We’ve created a special YouTube playlist so you can grab a cup of cocoa or a holiday cocktail and binge-watch our suggestions.

Back to the STRAWBERRY COCONUT MACAROONS, here’s why they’re a must-make:

INGREDIENTSStrawberry Coconut Macaroons


The first time I made the recipe, I was taken aback – the strawberries are made of just three ingredients plus a drop of food colouring, while the icing contains four ingredients along with green food colouring. These are my kind of cookies!




THE STRAWBERRIESStrawberry Coconut Macaroons


Making the strawberries is easy. I formed the mixture into shape with my bare hands, but feel free to wear gloves if you’d like. Try not to make the berries too big; I think they’re meant to be small and dainty since the sweet strawberry flavour is so pronounced.




THE ICINGStrawberry Coconut Macaroons


The icing recipe for this confection works like a dream. It’s also freezer friendly. I like to make the berry shapes and store them in an airtight container, then make the icing and store it in the freezer. I can then bring the icing to temperature and decorate as many cookies as I wish. The yield on the recipe is 72, so this process allows them to really go the distance.




VARIATIONSStrawberry Coconut Macaroons


We presented this recipe at CHRISTMAS IN NOVEMBER and there was a certain buzz about how the recipe can be varied simply by changing the jello flavour to cherry, orange, lemon or lime. Adjust the shapes of the macaroons accordingly but also visit WILTON or see our AMAZON links below for other food colouring options.




Now, if you made it this far and are thinking, “wait a second, these aren’t macaroons!”, you’ve made a common mistake. If what you really wanted were MACARON, then go visit our dear, talented, wonderful friends Giselle and Jacob at THE DUCHESS BAKE SHOP for the best macarons we’ve ever tried!

STRAWBERRY COCONUT MACAROONS are a fabulous retro treat for your holiday cookie platter!


One Response to “Strawberry Coconut Macaroons”

  1. […] In case you missed it, we’ve got holiday baking ideas sure to please your crowd. Try our retro STRAWBERRY COCONUT MACAROONS, our fantastic CHOCOLATE SALAMI and the rest of our HOLIDAY BAKING sensations. Sweet and festive, […]


Ingredients & Amounts

  • For the strawberries:
  • 1 lb. unsweetened shredded coconut
  • 2 packages of strawberry Jell-O (85g packages)
  • 1 can of sweetened condensed milk (300ml)
  • red food colouring
  • For the icing:
  • 2 tablespoons of butter, room temperature
  • 1 cup of icing sugar
  • ½ teaspoon of pure vanilla extract
  • 1 tablespoon of 35% cream
  • green food colouring


  1. Prepare the berries: Place coconut, Jell-O and condensed milk in a medium-sized bowl and stir together. Let mixture sit for about 5 minutes. Add a bit of food colouring to achieve your desired colour for the strawberries. Form into small strawberry shapes and transfer to a parchment-lined baking sheet.
  2. Prepare the icing; Place icing ingredients into a small bowl and stir to eliminate any lumps. Add green food colouring until desired shade is reached. Transfer icing to a pastry bag.
  3. Decorate strawberries: Create an attractive leaf pattern on the top of each berry. Let berries set for 1 hour before storing in an airtight container.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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