Description
Coconut Macaroons are sweet, chewy cookies made with sweetened coconut flakes and condensed milk, enhanced with almond and vanilla extracts for a rich, delicious flavor. These easy-to-make treats require minimal ingredients and are perfect for a quick dessert or snack.
Ingredients
Macaroon Batter
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup all-purpose flour
- 5 1/2 cups sweetened coconut flakes (approximately 14 ounces)
- 1/4 teaspoon kosher salt
Instructions
- Mix extracts with condensed milk: In a large mixing bowl, combine the vanilla and almond extracts with the sweetened condensed milk until well blended.
- Add dry ingredients: Stir in the flour, sweetened coconut flakes, and kosher salt to the condensed milk mixture. Mix thoroughly until all ingredients are evenly incorporated.
- Chill the mixture: Cover the bowl and refrigerate the batter for one hour to allow it to firm up, which makes shaping easier and helps the macaroons hold their shape while baking.
- Preheat oven: Set your oven to 350°F (175°C) and allow it to fully preheat while the mixture chills.
- Scoop and bake: Using a standard sized ice cream scoop (1.5 to 2 tablespoons), portion the macaroon mixture onto a baking sheet lined with parchment paper. You should get about 18 macaroons. Bake in the preheated oven for 15 minutes until the macaroons are golden around the edges.
Notes
- Click on time indicators during cooking to start your kitchen timer for better accuracy.
- The yield slightly varies depending on whether you use 1.5 or 2 tablespoon scoops, with about 2 cookies difference.