Bake Shop Coconut Macaroons

23-30
Servings
1h
Prep Time
16-18m
Cook Time
1h 16m
Ready In


"If desired drizzle melted milk chocolate over the cooled cookies, the macaroon mixture must be refrigerated for 1 hour or more before using, for the best flavor use a fresh unopened package of coconut it really does make a difference in flavor and texture of the macaroons, use non-stick foil or a silicone baking sheet or or will run the risk of the macaroons sticking"

Original recipe yields 23-30 servings
OK

Nutritional

  • Serving Size: 1 (40.5 g)
  • Calories 93
  • Total Fat - 7 g
  • Saturated Fat - 6 g
  • Cholesterol - 1.9 mg
  • Sodium - 47.3 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.1 g
  • Protein - 1.6 g
  • Calcium - 23.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Line cookie sheets with non-stick aluminum foil or use a silicone baking sheet (do not use parchment paper or waxed paper or cooking spray or the cookies will stick).

Step 3

In a large bowl stir together the flour with coconut and salt

Step 4

In a small bowl combine the sweetened condensed milk with vanilla and almond extract; add to the flour mixture; mix until well blended.

Step 5

Refrigerate the dough for 1 hour or more.

Step 6

Using an ice cream scoop (that has been generously sprayed with cooking spray) drop golf ball-size dough or a little smaller onto the prepared cookie sheets.

Step 7

Bake for 16-18 minutes until coconut is toasted (cooking time will depend on the side of the macaroon).

Tips & Variations


No special items needed.

Related

Java Joanne

Coconut is always a big hit with us, and adding chocolate makes it irresistible! We had no trouble eating several of these yummy treats, one after the other!

review by:
(26 Oct 2020)