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Spring Basket Cookies

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Super Easy (and oh-so-cute) Spring Basket Cookies!

Super Easy and oh-so-cute, Spring Basket Cookies!  (Coconut Macaroons)

The kids are on Spring Break this week and we have been trying to do something a little special every day.  On Monday we did a little baking.  (Tonight it’s McDonald’s for Happy Meals.  I know, I know… but the toy is My Little Pony and Transformers.  I have a feeling McDonald’s planned these toys to coincide with spring break!)

Super Easy and oh-so-cute, Spring Basket Cookies!  (Coconut Macaroons)

I was sorting through some of my old handwritten recipes trying to find something easy and I came across this recipe for coconut macaroons.  After reading over the ingredients I saw the recipe couldn’t be any simpler (you don’t even need a mixer) and I was inspired to create these Spring Basket Cookies!

So cute aren’t they?  My kids loved them!!!

Super Easy and oh-so-cute, Spring Basket Cookies!  (Coconut Macaroons)

Here is what you need to make your own batch of Spring Basket Cookie:

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Super Easy and oh-so-cute, Spring Basket Cookies!  (Coconut Macaroons)

Spring Basket Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jamie Sanders
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes


Super Easy and oh-so-cute, Spring Basket Cookies!  (Coconut Macaroons)


  • 1/4 cup of flour
  • 2 cups of Shredded coconut
  • 2/3 cup of sweetened condensed milk
  • 1 tsp of vanilla extract
  • pastel candies  (I used M & M’s but you could use just about anything.)


  1. Preheat the oven to 325 F.  Grease a cookie sheet.
  2. Stir the flour and coconut together in a large mixing bowl until the coconut is thoroughly coated with flour.  The instructions say to use a wooden spoon, but I don’t know why nor do I even own a wooden spoon, I just used my silicone spoonula.  (This is one of my favorite kitchen gadgets.  If you ever buy one, make sure it is rated for high-heat.)
  3. Add the sweetened condensed milk and Vanilla and mix well.
  4. Drop coconut mixture by the spoonful on to the cookie sheet, 2 inches apart.  If you want to make the “basket”, dampen your fingers with water and gently tap the middle to make a depression to hold your candies.
  5. Bake for 15 to 20 minutes, until the cookies are golden brown.
  6. Place cookies on a cooling rack to cool and once they have cooled, add your candies.

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  1. These were amazing, thanks!

  2. I made ours with Cadbury mini eggs, they were perfect for my office mates.

  3. Blair Lonergan says:

    Yum! These cookies are beautiful, and I love that they are so simple…just a few ingredients. Coconut macaroons are some of my favorites, so I would love to give them a shot. Thanks for sharing! 🙂

  4. Allison Amanda says:

    thanks for this! I made these for Easter yesterday. So simple to make and they were a huge hit!

  5. likeschocolate says:

    Yummy! A perfect alternative for those who are doing gluten free.

  6. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you have an awesome week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  7. Katie's Nesting Spot says:

    I love coming by each week you always have the best projects, beautifully photographed!

  8. Mammy Made says:

    They look delish! Thanks for sharing your recipe. I'm following via bloglovin' 🙂

    – Adele

  9. Mama Bird says:

    Looking forward to trying these

  10. I absolutely love macaroons, this looks delicious. will be pinning this.