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Coconut Macaroons

Coconut Macaroons: Chewy Delights in Just 30 Minutes

Coconut Macaroons are delightful, chewy treats that evoke tropical memories in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 12 macaroons
Course: Dessert
Cuisine: Tropical
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 cups Sweetened Shredded Coconut Unsweetened can be swapped for less sugar.
  • 1/2 cup All-Purpose Flour Opt for gluten-free flour for a gluten-free option.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1 can (14 oz) Sweetened Condensed Milk Can substitute with evaporated milk blended with sugar.
  • 1 teaspoon Almond Extract Vanilla extract can be used as an alternative.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheets

Method
 

Step-by-Step Instructions for Coconut Macaroons
  1. Preheat your oven to 300°F (150°C) and prepare baking sheets by greasing them lightly.
  2. In a large mixing bowl, combine the sweetened shredded coconut, all-purpose flour, and a pinch of salt. Stir until well blended.
  3. Pour in the sweetened condensed milk and add the almond extract. Stir thoroughly until the mixture is thick and sticky.
  4. Using a tablespoon, scoop the coconut mixture and drop it onto the prepared baking sheets, spacing them about three inches apart.
  5. Bake the coconut macaroons for 18 to 22 minutes, watching for the outer edges to turn golden brown.
  6. Allow the macaroons to cool for about 2 minutes on the baking sheets before transferring them to wire racks to cool completely.
  7. Enjoy as is or drizzle with melted chocolate for an extra treat.

Nutrition

Serving: 1macaroonCalories: 175kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 60mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container to maintain freshness and chewiness. They can be kept at room temperature for up to 3 days, in the fridge for 4 days, or frozen for up to 3 months.

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