Coconut Macaroons #desserts #cookies

Coconut Macaroons #desserts #cookies

Coconut Macaroons are one of my unsurpassed most loved treats, produced using improved destroyed coconut, consolidated milk, flour, and both almond and vanilla concentrate. They're delicate and wet, with chewy coconut pieces in the surface. This is an incredible recipe to make whenever of the year, throughout the spring or to give out as blessings around the special seasons.

You can eat these macaroons as-seems to be, or plunge them in chocolate. This coconut macaroon recipe is just three simple advances, and made without egg whites. You can utilize plain coconut to bring the sweetness down in these treats, or utilize unsweetened dense milk.

Macaroons should spread a smidgen when they're preparing, however not by a great deal. On the off chance that your macaroons are spreading excessively, they may not be cold enough. I like to begin by making a little clump of 2-3 macaroons, to prepare sure they're to heat.

On the off chance that they spread excessively, return the macaroons to the cooler for an additional 20 minutes. When the player gets an opportunity to get cool, the macaroons shouldn't spread in the broiler when preparing.

Also ensure you're not over-blending, which may cause the coconut macaroons recipe to spread. Next time you make these, ensure you're estimating your flour effectively, as something over the top or too little can make the macaroons spread.

Coconut macaroons are ideal for making ahead and solidifying. In an impermeable compartment, layer the macaroons between bits of material paper. When you're prepared, defrost on the counter before serving. These macaroons will toward the end in the cooler for 3-4 months.

Also try our recipe Strawberry Coconut Tarts

Coconut Macaroons #desserts #cookies

Coconut Macaroons are sweet and chewy, produced using coconut pieces, improved consolidated milk, almond and vanilla flavor, and fantastically Simple to make!


  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup flour
  • 5 1/2 cups sweetened coconut flakes 14 ounce bag
  • 1/4 teaspoon kosher salt


  1. Mix the extracts in with the condensed milk before adding in the flour, coconut flakes and salt and mixing well.
  2. Refrigerate for one hour before using ice cream scoop to scoop 18 macaroons onto parchment paper and baking in a 350 degree preheated oven for 15 minutes.

Read more our recipe : Dairy-Free Pumpkin Spice Latte

For more detail :

Post a Comment