This Coconut Macaroons recipe makes a wonderful treat. But coconut is a polarizing ingredient: Folks either love it or hate it. It’s nice, though, in this day and age to find yourself at odds over a simple thing like coconut. This is something we can laugh about, a difference we can grin and roll our eyes at – and all of the coconut lovers can be grateful for the haters because that means there is more for us.
These delightful macaroons are chewy, just sweet enough, and the flavor of the coconut really shines. Like most recipes, there are complicated version and there are simple versions. If you’ve been reading me for any length of time at all, you know which version I’m gonna go for. Yup, here is the simple one! I originally published this recipe in my third cookbook, Sweetness, but I’m happy to share it with you here today.
Three Ingredient Recipe:
All you’ll need for coconut macaroons are:
- Sweetened Condensed Milk
How To Make Coconut Macaroons Recipe Step by Step Pictorial:
- Place all ingredients in a medium sized mixing bowl.
- Stir that up really well with a large spoon. No need for a mixer or anything.
Using Sweet Condensed Milk Really Makes This The Perfect Amount of Sweet
I seriously think Sweetened Condensed Milk is just about one of the most delicious culinary inventions of our time. I have heard of people sweetening their coffee with it. Doesn’t that sound delicious? I don’t drink my coffee very sweet so that one doesn’t work for me but I will happily confess to having a small spoon of this whenever I happen to crack open a can!
You’ll have to stir for a minute or two to get it to come together like this but be patient and it will happen.
Press the dough into one inch balls. I use a cookie dough scoop and just push it against the sides of my bowl to press it into shape.
Cover a baking sheet with a piece of foil and then lightly spray that foil with cooking spray. Place macaroons about an inch apart on the cookie sheet and bake at 350 for 12-14 minutes, or until lightly browned.
Allow macaroons to cool completely before gently peeling them off of the foil. Store in airtight container at room temp until they disappear (or until you have time to eat them all!).
Chewy, tender, moist, homemade coconut macaroon goodness!
These are simple enough that I don’t feel guilty making a batch for myself. They freeze well, too!
- 14 ounce bag unsweetened shredded coconut
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla
- Preheat oven to 350. Line a baking sheet with aluminum foil and spray foil with cooking spray.
- In medium bowl, place all ingredients. Stir together by hand until well combined. Form into one inch balls and place on greased baking sheets.
- Bake for 12-14 minutes until lightly browned. Allow to cool completely on baking sheets and then gently peel them off of the foil.
Store in airtight container at room temp or freeze for longer term storage.
Where The Heck Did Macarooons Come From?
According to the Food Network, “Macaroons can trace their story back to Italy, where the flourless and unleavened cookies were originally made with almond paste (in Italian, these cookies are called amaretti).”
You may also enjoy these coconut recipes: