Coconut Macaroons
These yummy macaroons are perfect for dessert. I usually make them for Christmas and Easter, but they’re delicious any time of the year. They’re so quick and easy to make, they’re ideal to add in lunchboxes or for a quick treat. If you like the sweet, gooey, chewy, wonderful goodness of coconut, you’re going to love these!
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Macaroons
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- 2/3 cup all-purpose flour
- 14 ounce package sweetened, shredded coconut
- 1/4 tsp salt
- 1 14-ounce can sweetened condensed milk
- 2 tsp vanilla extract
Ingredients
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- Line 2 cookie sheets with parchment paper.
- In a large bowl, add the flour, shredded coconut, and salt; stir to combine. Add the can of sweetened condensed milk and the vanilla extract, use your hands to get everything well combined. Scoop the dough onto the prepared cookie sheets, making mounds about the size of a golf ball.
- Bake in the preheated oven for 12 to 15 minutes, just until the coconut is toasted to a golden brown.
Variation:
Chocolate Drizzled Coconut Macaroons:
To a small saucepan, add 1 cup of semi-sweet chocolate chips and 1 tsp of shortening. Heat over low heat, just until the chocolate is completely melted, stirring frequently. Don't let the mixture get too hot. Place the melted chocolate mixture into a zip-top baggie and seal the top. Snip one of the bottom corners off the baggie, keep the hole fairly small. Drizzle the chocolate over the cooled macaroons. Let the chocolate set before transferring the macaroons to an airtight container.
