a recipe by
Cane Ridge, TN
These macaroons are so simple but taste complex. They have evolved from being a staple at our annual Christmas party to the "go-to" treat for whenever we have company, are watching football games, or just want to indulge. If I didn't make macaroons, everyone would be disappointed. When friends can't make our parties or get-togethers, they write they will miss the macaroons, not us!
Blue Ribbon Recipe
Made with minimal ingredients, these coconut macaroons get slightly crispy and golden brown outside. The inside is sweet, sticky, and chewy. A delicious dessert if you're looking for a gluten-free or egg-free option. They'll satisfy all the coconut lovers in your life taste buds.
— The Test Kitchen @kitchencrew
Ingredients For coconut macaroons
14 ozsweetened flaked coconut
1 canEagle brand sweetened condensed milk (not evaporated milk, 14 oz)
2 tsppure vanilla extract
1 1/2 tspalmond extract
How To Make coconut macaroons
Test Kitchen Tips
Make sure the coconut is thoroughly covered. We found that slightly flattening the mounds before baking gave the best results.
1Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2In a bowl, combine condensed milk and extracts. Mix well.
3Add coconut. Mix well.
4Drop by round teaspoonfuls onto baking sheets.
5Bake for 8-10 minutes or until lightly browned. Remove from baking sheets and place on parchment-covered cooling racks. Store loosely covered at room temperature.
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