Coconut macaroons recipe

There are only six easy things you need to make these coconut macaroons. You can eat them plain or dip them in chocolate that has been melted.

– 1 (14-ounce package) sweetened shredded coconut – ½ cup (65 grams) all-purpose flour (spooned & leveled) – ¼ teaspoon salt – 1 (14-ounce can) sweetened condensed milk – 1 ½ teaspoons pure vanilla extract – 8 to 12 ounces semi-sweet chocolate (roughly chopped)

Ingredient

Direction

Start oven at 350°F (177°C). Line two large baking sheets with silicone or parchment. Coconut should be pulsed 8–10 times in a food processor. 

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1

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2

Mix coconut, flour, and salt in a big bowl. Mix sweetened condensed milk and pure vanilla until combined. A 1.5-tbsp cookie scoops the mixture onto the baking sheets. 

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3

Moisten hands to form macaroon balls. Bake macaroons for 12–15 minutes until the bottoms are lightly browned and set. After 10 minutes on the baking sheets, cool on a wire rack. 

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4

Cover another large baking sheet with parchment. Add chopped chocolate to a microwave-safe bowl after macaroons cool. Stir well after each 20–30 seconds in the microwave until melted and smooth.

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5

After dipping the macaroon bottoms in melted chocolate and draining, place them on the baking sheet. Place chocolate-coated macaroons in the fridge for 30 minutes to harden.

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