Easy Coconut Macaroons

Easy Coconut Macaroons

Hey everyone! Happy Friday 🙂 Today I’m sharing with you this recipe for Easy Coconut Macaroons.

Last weekend I went away to Blue Mountain with a group of friends and during our pre-trip Costco adventure we picked up a box of coconut macaroons. I forgot how much I absolutely LOVE these bite sized treats so I knew I had to try out a homemade recipe.

I found a few recipes that called for whipped egg whites, and just way too many steps for my liking. I wanted this recipe to be something simple that could be prepared from start to finish in under an hour.

Make sure that when you’re baking these that the coconut gets a nice golden brown colour to them, on both the top and bottom, because that means delicious toasted coconut flavour- key for these macaroons!

I chose to keep these simple without any add ins, but they would be SO delicious if they were dipped in some milk or dark chocolate. I hope you enjoy these, please leave any comments or questions below 🙂

Easy Coconut Macaroons

  • Servings: 28-30 macaroons
  • Time: 10 minutes prep, 30 minutes cook time
  • Author: Recipe from The Last Course kitchen

 

Ingredients

  • 6 cups shredded sweetened coconut
  • 2/3 cup all-purpose flour
  • 1 tin (300 mL) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon water (or more, if needed)

Directions

  1. Pre-heat oven to 350 degrees & line two cookie sheets with parchment paper (or use a non-stick silicone baking liner)
  2. In a large bowl, mix together the coconut and flour.
  3. Then, add the tin of sweetened condensed milk, vanilla and water.
  4. Mix until combined. You may need to add more water if there is still a bit of dry coconut/flour remaining.
  5. Scoop mixture onto the lined cookie sheets with a 2 tablespoon scoop, approximately 1″ apart (they won’t spread during baking)
  6. Bake for 12-14 minutes or until coconut has become golden brown.
  7. Let cool & enjoy!

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