Recipe by s.s.honeybee
"These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!"
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5 3/4 cups
unsweetened shredded coconut
1 (14 ounce) can
sweetened condensed milk
2 1/2 teaspoons
1 1/2 teaspoons
This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was definitely missing something though. I think the addition of flour and egg whites that most macaroon recipes have is needed. Make sure you butter your pan really well or use parchment paper. I lightly buttered the pan and they still stuck. I
I made these this weekend and they turned out fantastic! I didn't have any almond extract, so I increased the vanilla extract. This was so simple! I do recommend putting the mixture in the fridge for about an hour before rolling out onto the baking sheet lined with folio and greased for easier clean up. I also dipped them into semi-sweet chocolate and they were fantastic!
Very good macaroons. a little chewy inside but I like them that way. will definitely use this one again!
Made the macaroons exactly as indicated by the recipe. I'm not sure if I should give the recipe a rating as I have never had a macaroon before! It was a little crispy on the outside and a little soft and chewy on the inside which is exactly what I had read in the other reviews. I could taste the almond and a hint of vanilla. This is a sweet macaroon and a lovely addition to any dessert tray.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 85
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