Coconut macaroons are delightful little treats that combine the rich flavor of coconut with a sweet, chewy texture. They are simple to make and perfect for any occasion. These sweet bites can bring joy to gatherings, inspire memories of summer, and satisfy your sweet tooth in no time.
Why Make This Recipe
There are many reasons to make Easy Coconut Macaroons. First, they require only a handful of ingredients that you might already have in your pantry. Second, they are quick to prepare, making them a great last-minute dessert option. Lastly, these macaroons can be enjoyed by everyone, as they have a wonderful taste that appeals to all ages. Whether you are celebrating a holiday or just want to treat yourself, coconut macaroons are the way to go!
How to Make Easy Coconut Macaroons
Making Easy Coconut Macaroons is a straightforward process. Follow the steps below to create your own batch of delicious treats.
Ingredients:
- 14 oz sweetened coconut flakes (or can use unsweetened)
- 14 oz sweetened condensed milk (1 can)
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup semi-sweet chocolate chips (can do half milk chocolate chips)
- 1/3 cup heavy cream
Directions:
- Preheat the oven to 350°F (176°C). Line two large 18×13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the 14 ounces of coconut flakes, 1/2 cup flour, and 1/8 tsp salt.
- Add one can of sweetened condensed milk, 1/4 tsp almond extract, and 1/2 tsp of vanilla extract. Mix well using a whisk or spatula. A Danish hook works well for this step.
- Using a 1.5 Tablespoon cookie scoop, shape the cookie dough into mounds of 1.5-2 Tablespoons each by scooping and firmly packing them into the scoop. Place them evenly spaced on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Then, broil over high for 1-2 minutes until the tops are toasted and golden brown. Let them sit on the baking sheet for 10 minutes before dipping them in chocolate.
- To melt the chocolate, place 3/4 cup of semi-sweet chocolate chips in a medium bowl. Heat 1/3 cup of heavy cream until hot (about 35 seconds in the microwave) and pour it over the chocolate chips. Let it sit for a minute, then stir until smooth.
- Dip the bottoms of the cooled coconut macaroons in the chocolate. Refrigerate for the chocolate to set, then serve! If you want to drizzle the tops with thin chocolate strips, see notes below.
How to Serve Easy Coconut Macaroons
Serve Easy Coconut Macaroons as a sweet snack or dessert. They can be enjoyed on their own or alongside coffee or tea. You might also consider placing them on a decorative platter to impress guests during a gathering or party.
How to Store Easy Coconut Macaroons
Store the macaroons in an airtight container at room temperature for up to a week. If you want them to last longer, place them in the refrigerator, where they can stay fresh for up to two weeks. Be sure to separate layers with parchment paper to prevent them from sticking together.
Tips to Make Easy Coconut Macaroons
- Make sure to pack the coconut mixture tightly when forming the mounds. This helps them hold their shape during baking.
- If you prefer a more intense coconut flavor, use unsweetened coconut flakes.
- Experiment with different extracts, such as coconut or vanilla, to customize the flavor to your liking.
Variation
You can add chocolate chips to the macaroon mixture for extra sweetness and texture. Consider dipping the entire cookie in chocolate for an extra chocolatey treat!
FAQs
- Can I make coconut macaroons ahead of time?
- Yes! You can make them a few days in advance and store them in an airtight container.
- What can I use instead of heavy cream?
- You can use coconut cream or milk if you want a dairy-free option.
- Can I freeze coconut macaroons?
- Absolutely! Place them in an airtight container and freeze for up to three months. Let them thaw overnight in the refrigerator before serving.
With this recipe for Easy Coconut Macaroons, you’ll have a sweet treat that’s hard to resist. Enjoy the simple pleasures of baking and savor the delightful taste of coconut!
Easy Coconut Macaroons
Ingredients
For the Macaroons
- 14 oz sweetened coconut flakes (or can use unsweetened)
- 14 oz sweetened condensed milk (1 can)
- ½ cup all-purpose flour
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¾ cup semi-sweet chocolate chips (can do half milk chocolate chips)
- ⅓ cup heavy cream Can substitute with coconut cream or milk for a dairy-free option.
Instructions
Preparation
- Preheat the oven to 350°F (176°C). Line two large 18×13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the sweetened coconut flakes, all-purpose flour, and salt.
- Add the sweetened condensed milk, almond extract, and vanilla extract. Mix well using a whisk or spatula.
- Using a 1.5 Tablespoon cookie scoop, shape the mixture into mounds and place them evenly spaced on the prepared cookie sheets.
Baking
- Bake in the preheated oven for 15 minutes.
- Broil over high for 1-2 minutes until the tops are toasted and golden brown.
- Let them sit on the baking sheet for 10 minutes before dipping them in chocolate.
Chocolate Dipping
- To melt the chocolate, place the chocolate chips in a medium bowl.
- Heat the heavy cream until hot and pour it over the chocolate chips. Let it sit for a minute, then stir until smooth.
- Dip the bottoms of the cooled coconut macaroons in the chocolate. Refrigerate for the chocolate to set, then serve.
