This study evaluated the acceptability of classic macaroons enhanced with lime, peanuts, and pili nuts based on sensory attributes: appearance, aroma, taste, and texture. In response to the growing demand for healthier, culturally inspired snacks, the research aimed to assess how the integration of locally sourced ingredients affects consumer perception of traditional coconut-based confections. A quantitative experimental design was employed, involving 60 purposively selected evaluators composed of BSHM students, faculty, and local bakery representatives. A standardized recipe and a sensory evaluation instrument adapted from the 9-point Hedonic Scale were used. Results indicated high levels of acceptability across all sensory attributes, with appearance receiving the highest mean score (M = 8.38), followed by texture (M = 8.23), and both aroma and taste (M = 8.18). The overall mean acceptability score was 8.25. Statistical analysis using the Kruskal-Wallis H-test revealed no significant differences among the evaluated attributes (p > .05), indicating consistent favorable responses. The study concludes that the incorporation of lime, peanuts, and pili nuts enhances the sensory appeal of classic macaroons without compromising quality. These findings support the product’s potential for commercialization, integration into culinary education, and promotion of culturally rooted, health-conscious baked goods.