coconut macaroons recipe

Classic coconut macaroons are for true coconut lovers! With chewy middles and crisp outsides, these hand-held treats are irresistibly delicious.

Coconut Macaroons

(180 grams) sweetened coconut flakes (Note 1)

½ cups (180 grams) unsweetened coconut flakes (Note 2)

(160 grams) sweetened condensed milk

(70 grams) large egg whites

coconut extract

salt

(140 grams) semi-sweet chocolate chips (optional)

Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.

Place both the sweetened and unsweetened coconut flakes into a food processor and pulse a few times to chop the flakes into a coarse mixture.

In a large bowl, combine sweetened condensed milk, egg whites, coconut extract and salt.

Add the coconut and mix well with a silicone spatula.

Using a medium cookie scoop, drop 1.5 tablespoons of batter on the prepared baking sheet spacing them at least an inch apart. With wet hands, squeeze the cookies lightly to shape them into neat balls.

Bake the cookies for about 15 minutes, or until they are light golden brown.

Cool the cookies on the baking sheet until set, about 2 minutes. Then transfer them onto a wire rack to cool completely, about 30 minutes.

To make the macaroons:

Place the chocolate chips in a microwave-safe silicone bowl. Microwave for 1 minute at 50% power, stir well and continue to microwave in 15-second increments, stirring well in between, until the chocolate is completely melted.

To melt the chocolate:

Dip the cooled macaroons into the melted chocolate ½-inch up the sides. Shake off any excess chocolate and arrange them on a baking sheet lined with parchment paper.

Let the chocolate set before serving.

To dip the macaroons:

coconut

all purpose flour

14 oz can sweetened condensed milk

tsp pure vanilla extract

tsp almond extract

tsp salt

12 oz package semi sweet or milk chocolate chips

Tbsp solid vegetable shortening

Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.

To make the macaroons: In a large bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and salt on high speed until medium-firm peaks form.

In a separate large mixing bowl, mix together coconut and flour until coconut is coated. Once combined add condensed milk, vanilla and almond extracts. Mix well by hand until fully combined.

Fold whipped egg whites into the coconut mixture until fully moistened. Drop the batter onto sheet pans using either a 1 3/4-inch diameter ice cream scoop, or 2 tablespoons making them about the size of a golf ball. (Shape them to make them uniform in size for even baking.)

Bake for 15-18 minutes  or until golden brown. Cool on the pan for a few minutes them remove to a cooling rack to cool completely.

To make the chocolate: In a double boiler over simmering water, melt together chocolate chips and shortening for several minutes, stirring occasionally until completely smooth.

Dip cooled macaroons into the warm chocolate placing back onto a wax paper lined the sheet pan. Once all of the macaroons are dipped, drizzle the tops.

Let stand at room temperature until chocolate is completely dry and set.

Store in an airtight container at room temperature for up to 3 days.

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!

No Bake Salted Caramel Coconut Macaroons

tbsp (45 milliliters) milk

tbsp (84 grams) salted butter

11 oz bag Kraft caramels*, wrappers removed

(288 grams-360 grams) shredded sweetened coconut

oz melting chocolate,

Sea salt

Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.

. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
3. S

oop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
4. A

a small bowl, melt the chocolate according to the package directions.
6. D

p the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
7. A

low cookies to firm completely, then serve. Store at room temperature in an airtight container.


* Should be 40 caramels.

I make these every year for my cookie exchange! They are so super easy! I use chocate chips for the chocolate bottom and drizzle and they turn out just fine with that! They are a huge hit every year!! Thank you!!

This was A miracle! My long time boyfriend is from Colombia and all the desserts he loves have either caramel or coconut but were too hard to make (forme.) I made these,instructions wonderful, and he gobbled them up😋 He asks for them every time he's here. THANK YOU!

https://www.youtube.com/watch?v=NRuFkdeu4MA

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate in a fun little treat that's completely addictive! 

Recipe: https://www.lifeloveandsugar.com/no-bake-salted-caramel-coconut-macaroons/

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