Quick and easy coconut macaroons

    Quick and easy coconut macaroons

    Recipe photo: Quick and easy coconut macaroons
    10

    Quick and easy coconut macaroons

    (1313)
    25min


    4 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.
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    Reviews & ratings
    Average global rating:
    (1313)

    Reviews in English (1035)

    DianeSimpsonClark
    0

    Are you using sweetened flaked coconut or desiccated coconut?  -  30 Mar 2017

    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)

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