Candied Fruit Coconut Macaroons

Candied Fruit Coconut Macaroons

This recipe is proof that baking doesn’t have to be fussy or complicated to yield delicious results. You’ll need 3 ingredients for the macaroons, not counting the dip in chocolate which is optional (but when is chocolate ever optional?).

Candied Fruit Coconut Macaroons

Here’s the gist of it: 14 ounces of sweetened condensed milk, 14 ounces of coconut, and 1 cup of chopped candied fruit- that’s it! These macaroons are sweet and toasty and the candied fruit gives them a subtle chew. Their bottoms get deliciously golden and bubbly as they bake on the cookie sheet.

Candied Fruit Coconut Macaroons

If you’re not a fan of candied fruit (aka, fruitcake mix), then you can omit the ingredient. I’ve made this recipe with and without the candied fruit and both versions are delicious. I dipped these in chocolate which is an extra step, but it’s not much extra work and tastes delicious with toasty coconut!

Want more giftable goodies? 

Last year’s fifteenth day advent recipe was 

Candied Fruit and Nut Cups!

Candied Fruit Coconut Macaroons

Heather Baird
You'll need 3 ingredients for these macaroons, not counting the dip in chocolate which is optional (but when is chocolate ever optional?).
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 30


  • 14 ounces 1 can sweetened condensed milk
  • 14 ounces 1 bag sweetened flake coconut
  • 1 cup 225g mixed candied fruit
  • 6 ounces semisweet chocolate chopped


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl combine the milk, coconut and fruit; stir well. Scoop mixture by the level tablespoonsful and place on the prepared pans. Bake the macaroons for 16 minutes, or until golden brown. Let them cool completely on the pans before removing them.
  • Place a large sheet of parchment paper or waxed paper on a work surface.
  • Place the chocolate in a microwave-safe bowl and heat in the microwave at 30 second intervals (100% power) until melted, about 1 minute. Stir well between heating intervals. Dip the bottoms of each macaroon into the chocolate and place on the paper. Let stand until set, about 1 hour.
  • Store macaroons in an airtight container at room temperature.


If you’re not a fan of candied fruit it may be omitted – hurrah for 2 ingredient macaroons!
The macaroon mixture should be thick and pack easily in a tablespoon. If the mixture seems to loose then chill it in the refrigerator until firm enough to handle.
Use a second spoon to scrape the mac mix from the tablespoon if it doesn’t release on its own.
Keyword candied fruit, flake coconut, sweetened condensed milk
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7 years ago

They look beautiful, where did you get the lovely little boxes and gift tags from?

Kathy Rocchetti
Kathy Rocchetti
7 years ago

I just printed the recipe cannot wait to make these!! thanks for always sharing such wonderfully, beautiful treats. Merry Christmas Heather 🙂