If you’re a fan of sweet, creamy coffee with a hint of tropical coconut, you need this Coconut Macaroon Coffee Creamer in your life.
It’s simple to whip up, made with just a few ingredients, and feels like a little coffee shop treat every morning.
Plus, it’s free of any weird preservatives and tastes way better than store-bought.
My family loves this creamer, and I’ve been known to sneak a spoonful straight from the jar. Trust me, your morning coffee just got a major upgrade!
What You’ll Need
- 1 cup heavy cream
- 1 cup whole milk (or your choice of milk)
- 1/3 cup sweetened condensed milk
- 1/4 cup shredded sweetened coconut
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Pro Tips
- Toast the coconut: Toasting the shredded coconut lightly brings out a deeper, nutty flavor.
- Strain for a smoother creamer: If you don’t like coconut pieces in your coffee, strain the creamer after simmering.
- Use high-quality extracts: A good vanilla and almond extract makes all the difference!
- Store in a mason jar: Keeps it fresh and looks super cute in your fridge.
- Dairy-free option: Swap the milk and cream for coconut milk and almond milk for a vegan version.
Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer (optional)
- Mason jar or airtight container
Substitutions and Variations
- Milk options: Swap whole milk for almond milk, oat milk, or even coconut milk.
- Sweetened condensed milk: Use coconut condensed milk for a non-dairy option.
- Extra sweetness: Add 1-2 tbsp of maple syrup or honey if you like it sweeter.
- Flavor twist: Add a pinch of cinnamon or a splash of caramel syrup for fun variations.
Make-Ahead Tips
You can make this creamer up to a week in advance. Store it in an airtight container in the fridge and shake before each use.
How to Make Coconut Macaroon Coffee Creamer
Step 1: Toast the Coconut
In a medium saucepan over medium heat, toast the shredded sweetened coconut until golden brown and fragrant, stirring constantly to prevent burning.
Step 2: Combine Ingredients
Add the toasted coconut, heavy cream, milk, and sweetened condensed milk to the saucepan. Whisk gently to combine.
Step 3: Simmer the Mixture
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Remove from heat after about 5 minutes.
Step 4: Add Extracts
Stir in the vanilla and almond extracts. Let the mixture cool for about 10 minutes.
Step 5: Strain and Store (Optional)
Strain the mixture through a fine mesh strainer into a mason jar to remove coconut pieces. Seal and refrigerate. Shake well before using.
Leftovers and Storage
This creamer keeps in the fridge for up to 7 days. Shake well before using to mix everything up.
Wrap-Up
There you have it—homemade Coconut Macaroon Coffee Creamer that will make your mornings feel a little more special. Give it a try and let me know how it turns out in the comments! Got questions? Ask away, I’d love to help! ☕🥥