Bailey’s Irish Cream Coconut Macaroons


  • 14 oz can sweetened condensed milk
  • 14 oz bag sweetened coconut
  • 1/4 cup Bailey's Irish Cream
  • 4 tbsp flour
  • 2 large egg whites
  • Pinch salt
  • 1/4 tsp cream of tartar


  1. Preheat oven to 350F
  2. Line baking pans with parchment paper. Set aside. Combine the condensed milk, Baily's Irish Cream, coconut and flour in a bowl and mix well. Beat the egg whites in a clean bowl, add salt and cream of tartar and beat until soft peaks form.
  3. Fold the egg whites into the coconut mixture. Drop spoonfuls of the mixture onto the baking sheets, spacing them apart. Bake for about 15-20 minutes until golden brown. They will burn easily so keep an eye on them.
  4. Remove from the oven; allow to rest for a few minutes then transfer them to a cooling rack.
Print This Recipe



Baileys Irish Cream – No apostrophe. That said, I will definitely be making these macaroons. <3


I only wish that you would say something like, makes about 3 dozen cookies. That way I could judge the right spoon or scoop to use.
BTW you caught me on the Bailey’s. And I’m not a drinker. Need to buy some Bailey’s.
AND some vino to help me eat them.
Christmas, here I come.

Leave a comment

Your comment will be revised by the site if needed.