Description
A simple recipe for sweet, chewy coconut macaroons with a tropical flavor.
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups shredded coconut, sweetened
- 1/2 cup all-purpose flour
- Optional: 1/2 cup semi-sweet chocolate chips for dipping
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix well.
- Stir in the shredded coconut and flour until everything is evenly coated.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Remove from the oven and let the macaroons cool completely on the baking sheet before moving them.
- If using chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the bottom of each cooled macaroon into the melted chocolate and place back on parchment paper to set.
Notes
- For extra flavor, lightly toast the coconut in a dry pan before mixing it into the batter.
- You can substitute almond extract for vanilla extract for a different flavor profile.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coconut macaroons, tropical dessert, easy cookies, sweet coconut, baked goods