Easy Coconut Macaroons


TOP Reviews:

These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.

Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don’t use whole wheat flour but I did not have all purpose. Also I used about 1/4 teaspoon vanilla and 1/4 teaspoon almond, and a little more coconut than what was called for!

I made these for my husband who LOVES macaroons. I on the other hand, can’t stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished they were a little bigger and had more uniform crispiness around the outside. They are moist and look pretty. He keeps eating them though, so something must be right!

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I’ve worked my way through nearly every macaroon recipe on here. This is by far the best. Light in the center, crunchy around the edges, addictive! 🙂 Only thing I did differently was I used parchment paper instead of greasing the pans, and doubled the recipe. I otherwise followed the recipe exactly, the timing was spot on, and BOY are they good!

I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time, and these are better and so easy. I used a melon baller to make pretty little mounds. Yummmm!

INGREDIENTS

1 bag (14 oz) sweetened shredded coconut
1 can (14 oz) sweetened condensed milk…
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