Quick and easy coconut macaroons

    Quick and easy coconut macaroons

    (1299)
    6saves
    25min


    2 people made this

    About this recipe: This coconut macaroon recipe has won many prizes over the years! They are very simple to make. Drizzle melted chocolate over the top of the cooled macaroons, if you like.

    Ingredients
    Serves: 12 

    • 85g plain flour
    • 400g coconut flakes
    • 1/4 teaspoon salt
    • 1 (400g) tin sweetened condensed milk
    • 2 teaspoons vanilla extract

    Method
    Prep:10min  ›  Extra time:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment or foil.
    2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop portions of the mixture onto the prepared trays. The macaroons should be about the size of a golf ball.
    3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (1299)

    Reviews in English (1298)

    by
    882

    This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.  -  12 Dec 2005  (Review from Allrecipes US | Canada)

    by
    799

    The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. Perfect! Thanks for sharing.  -  28 Jun 2001  (Review from Allrecipes US | Canada)

    by
    475

    This is a great easy recipe. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. Athough the recipe doesn't specify it, I HIGHLY suggest using sweetened coconut. Also, I subsituted one of the tsps of vanilla extract for almond extract, which worked great. I definitely suggest mixing the extract(s) into the condensed milk before adding to the coconut mix - that way you are sure the flavor is evenly distributed throughout the dough. Molding the cookies was a quite a sticky process, so I just dipped a couple of fingers in a little bit of water as I patted down the dough so that I could get the cookies into a solid shape and still be able to get them onto the cookie sheet in one piece. As an aside, I have made chocolate macaroons before by adding a square (or two) of melted unsweetened bakers chocolate to the condensed milk mix, and I am sure that would work for this recipe as well. Or you could try pressing a maraschino cherry into the top of each cookie - it makes for a very classy presentation - people love it!  -  25 Oct 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate