Intro:
Coconut macaroons are a delicious treat if you are a person that loves the sweet, tropical flavor of coconut. These little bites are easy to make, and the do require only a few ingredients. This simple coconut macaroons recipe may be just what you need to get cooking… whether you’re a seasoned baker or just getting started in the kitchen. Let’s dive into the details!
how to make coconut macaroon cookies
Ingredients You’ll Need:
Surprisingly, coconut macaroons are one of the easiest cookie recipes out there, and they only use 4 pantry staples! Here’s what you’ll need:
3 cups shredded sweetened coconut:
Making these macaroons their signature flavor and texture base.
¾ cup sweetened condensed milk:
As a creaminess binder and sweetener, it adds to the macaroons.
1 teaspoon vanilla extract:
A bit of warmth and a touch of aromatic.
¼ teaspoon salt:
Gives sweet taste the balance and enhances the flavors.
Optional:
And if you’re a chocoholic, use melted chocolate for drizzling or dipping on top of these macaroons that provide extra indulgence.
how to make coconut macaroon cookies
Step-by-Step Recipe:
Preheat the Oven:
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
Combine Ingredients:
In a big bowl, combine the shredded coconut with sweetened condensed milk along with vanilla extract and salt. Toss until everything is coated and sticky.
Form the Macaroons:
Form small mounds (1-2 tablespoons each) with a spoon or your hands and place on the prepared baking sheet. Just be sure to put a little space in between the mounds since macaroons will spread out just a bit.
Bake:
Put the baking sheet into the oven and bake for 15 to 20 minutes, or until the tops and edges of the macaroons is browned. Watch them closely to prevent from becoming too brown.
Chocolate Drizzle, Optional & While Cool:
After baking, allow the macaroons to cool on the pan for a few minutes then transfer them onto a wire rack. Drizzle melted chocolate over them or dip them, if desired.
Perfect Coconut Macaroons Tips
Choose the Right Coconut:
Shredded coconut sweetened with condensed milk works best in texture, and if you don’t want your seاكuation all too sweet, you can use unsweetened shredded coconut and add a squirt more condensed milk.
Avoid Overmixing:
To prevent the macaroons from becoming too dense mix until just combine.
Storing Macaroons:
When entirely cooled store your macaroons in an airtight container at room temperature for up to a week or freeze them to store longer.
Final Thoughts
With this recipe, you can make coconut macaroons right at home with delicious results and you don’t even need to leave your house. They are naturally gluten free so they’re perfect to share with friends who might. They’re delicious either topped with chocolate or plain!
Try this recipe out and comment below to let us know how it went!
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