Christmas time and cookies, name a more iconic duo… I’ll wait. But honestly, all joking aside I love this time of year. I swear every first week of December my mother enters her kitchen like a well-oiled machine and gets to work whipping up large batches of all sorts of cookies. We’re talking about all the classics such as chocolate chip walnut cookies, oatmeal cranberry cookies, and of course my dad’s favorite, plain old sugar cookies. But you know what, all those cookies got nothing on my mom’s coconut macaroons.
I mean these things are the bomb! Imagine a light ball of creamy shaved coconut, all drizzled with chocolate sauce. It’s like the perfect antidote for anyone suffering from a sweet tooth. And the best part for us home cooks is the fact that they are ridiculously easy to make. All you have to do is mix three ingredients in a bowl, form them into little balls, and bake them for 15 minutes. Then let them cool off and drizzle on some chocolate sauce. That’s it! So if you’re ready then let’s get to making our coconut macaroons.
Tips, Tricks & Suggestions
- If you aren’t a fan of chocolate then feel free to omit it completely. However, if you do like chocolate then I highly recommend it. Also, try using different types of chocolate chips (i.e.milk, white, dark) for your own unique twist.
- The addition of almonds is also optional, however, their addition does make these macaroons resemble almond joys.
- These macarons freeze very well. Simply place them in a zip lock bag and then let them defrost in your fridge the day before you plan on eating them.Â
Coconut Macaroons Recipe
Prep time: 5 minutes
Cook time: 15 minutes
Servings: Roughly 2 dozenÂ
Ingredients
6 Cups of sweetened shredded coconut flakes
14 oz. Can of sweetened condensed milk
2 Teaspoons of vanilla extract
For chocolate drizzle:
1 Cup of semisweet chocolate chips
1 Teaspoon of vegetable oil
Optional:
Whole almonds
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Make the macaroon batter: Get out a large bowl and add the coconut flakes, sweetened condensed milk, and vanilla extract to it. Use a spoon to stir everything together until it is combined well.
- Get the macaroons ready for the oven: Get out a baking sheet and place some parchment paper on it, or use a silicone mat if you have one. Then use a large spoon to scoop out roughly golf ball sized amounts of the macaroon batter and place them on the baking sheet 1 to 2 inches apart from each other.
 It is also at this point that you can add whole almonds by pushing them into the top of each of the macaroons.
- Bake the macaroons for 12 to 18 minutes or until the tops are golden brown.
- Cool the macaroons: Take the macaroons out of the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack and let them cool completely.
- Make the chocolate drizzle: Add the chocolate chips and vegetable oil to a microwavable bowl. Microwave this in 30 second intervals, stirring it together until the chocolate is completely melted.
 Then use a spoon to drizzle the melted chocolate over the macaroons, or simply dunk the bottoms of the macaroons in the chocolate.
- Let the chocolate harden and enjoy your coconut macaroons!
Coconut Macaroons Recipe
Ingredients
- 6 Cups of sweetened shredded coconut flakes
- 14 oz. Can of sweetened condensed milk
- 2 Teaspoons of vanilla extract
For chocolate drizzle:
- 1 Cup of semisweet chocolate chips
- 1 Teaspoon of vegetable oil
Optional:
- Whole almonds
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Make the macaroon batter: Get out a large bowl and add the coconut flakes, sweetened condensed milk, and vanilla extract to it. Use a spoon to stir everything together until it is combined well.
- Get the macaroons ready for the oven: Get out a baking sheet and place some parchment paper on it, or use a silicone mat if you have one. Then use a large spoon to scoop out roughly golf ball sized amounts of the macaroon batter and place them on the baking sheet 1 to 2 inches apart from each other. It is also at this point that you can add whole almonds by pushing them into the top of each of the macaroons.
- Bake the macaroons for 12 to 18 minutes or until the tops are golden brown.
- Cool the macaroons: Take the macaroons out of the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack and let them cool completely.
- Make the chocolate drizzle: Add the chocolate chips and vegetable oil to a microwavable bowl. Microwave this in 30 second intervals, stirring it together until the chocolate is completely melted. Then use a spoon to drizzle the melted chocolate over the macaroons, or simply dunk the bottoms of the macaroons in the chocolate.
- Let the chocolate harden and enjoy your coconut macaroons!
Inspiration from other blogs
From Once Upon a Chef
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