Easy Coconut Macaroons Recipe
These easy coconut macaroons are soft and chewy on the inside and crispy on the outside, made with a handful of pantry staples (no eggs!).
Serving18 Cookies
Ingredients
- 2 ¾ cups sweetened flaked coconut
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 7 ounces sweetened condensed milk, ½ a 14 ounce can
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract, optional
- ½ cup chocolate chips or melting chocolate
Equipment
- Large Bowl or Medium Bowl
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a medium bowl, mix together the coconut, flour, salt, sweetened condensed milk, vanilla extract and almond extract until completely combined.
- Drop the coconut mixture onto the prepared baking sheet using a small cookie scoop (I used a #70 scoop). Make sure to keep about one inch of space between cookies. I was able to make 18 cookies at this size.
- Bake for 10-12 minutes, until the cookies start to turn golden brown. Remove from the oven and let them cool for about 5 minutes, then transfer them to a wire rack.
- Place the chocolate chips in a microwave safe bowl and melt in 30-second intervals, stirring in between, until they are completely melted and smooth. Drizzle the chocolate over the top of the cookies. Let it set up, and then serve.
Notes
You can use unsweetened coconut instead of sweetened, but the texture will be a little more dry and noticeably less sweet.
adapted from All Recipes
Nutrition
Calories: 104 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 4 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.4 g · Cholesterol: 4 mg · Sodium: 67 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 29 IU · Vitamin C: 0.3 mg · Calcium: 33 mg · Iron: 0.3 mg