So many versions of how to make these Coconut Macaroons, but this one is my own recipe on how to do it.
Coconut Macaroons are a nice simple recipe that even the kids can try! It’s something that’s well-loved in my family for guests young and old. It’s sweet enough to make the kids happy, but not too sweet so even the adults who don’t like too much chocolatey sweetness love it as well.
They don’t keep well though, so make sure they are eaten within 48 hours of making!
Coconut macaroons are a classically delicious dessert that can be enjoyed any time of year. While they are often thought of as being made with almond flour, this recipe for coconut macaroons proves that coconuts can be just as delicious.
The key to making these sweet treats is to make sure that the coconut flakes are finely shredded before you add them to the batter. Otherwise, they will not stick together properly and will fall apart when you try to bake them.
Once you have the batter prepared, simply drop it by the spoonful onto a baking sheet and bake at a low temperature until golden brown. These coconut macaroons are sure to delight anyone who tries them!
Coconut Macaroons
16
servings15
minutes20
minutes120
kcal35
minutesKeep the screen of your device on
Ingredients
90 gram Flour
395 gram Condensed milk
1 tsp Vanilla extract
250 gram Desiccated Coconut
0.5 tsp Salt
Directions
- Preheat oven to 180 degrees.
- Line a tin with baking paper.
- Sift the flour and salt together in a bowl.
- Add the remaining ingredients and stir to make a thick gloopy mixture.
- Drop large teaspoons of the mixture onto the baking paper and cook until golden about 20 minutes.
Notes
- Coconut Macaroons are not suitable to freeze.
- These can be made without the flour, salt and vanilla extract but the end product is not as good.
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