{Eggless} Coconut Macaroons

{Eggless} Coconut Macaroons

We are big coconut lovers in our house and these super simple coconut macaroons are one of our favorites!

macaroons

Ted has a huge sweet tooth so I made these for him to take on a business trip so he had something to snack on. They only require a few ingredients and you don’t even need eggs!

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In a mixing bowl, stir 1/4 cup flour withΒ 5 1/4 cups of shredded coconut.
ThisΒ helps the sweetened condensed milk stick better to the coconut and keeps themΒ from spreading in the oven.

Stir 2 tsp vanilla extractIMG_2904Β IN the can of sweetened condensed milk. It’s much easier to stir the extract in this way than separately with the coconut.

Add the sweetened condensed milk to the coconut mixture. Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β  Β IMG_2905

I recommend refrigerating the macaroon mixture for 10-20 minutes so it isn’t incredibly sticky to work with but you don’tΒ haveΒ to ifΒ you don’t want to wait! I won’t judge you πŸ™‚

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Using a small or medium ice cream scoop, drop by rounded spoonfuls onto a very greased baking sheet or silicone mat. Parchment paper would be great too! You can shape them a bit if you’d like before popping them in the oven. If the ice cream scoop gets too sticky and won’t release the coconut, just spray it with some cooking spray.

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Bake for about 9-10 minutes or until the coconut starts to turn golden brown on the edges.

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They are SUPER addictive. No joke. Once you eat one you can’t help but grab some more! Everyone I give these to always wants the recipe. This time, I made them even better by drizzling melted chocolate on top of them. Mmmm chocolate makes everything taste better. Just melt 1/2 cup chocolate chips in a bowl using the microwave in 30 second intervals until fully melted. Drizzle over macaroons using a spoon.

*Linking up withΒ Saucy SaturdaysΒ this week!


Coconut Macaroons

Cook Time: 10 minutes

Yield: 36 macaroons

Coconut Macaroons

Ingredients

  • 5 1/4 cups shredded or flaked coconut
  • 2 teaspoons vanilla extract
  • 1 (14 oz) can of sweetened condensed milk
  • 1/4 cup flour

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the coconut and flour. This will help the sweetened condensed milk to stick to the coconut better.
  3. Add the vanilla extract to the can of sweetened condensed milk (it's easier to mix it in this way).
  4. Then, mix in the sweetened condensed milk with the coconut.
  5. Refrigerate for 10 to 20 minutes.
  6. Drop by rounded teaspoonfuls onto a VERY greased baking sheet, parchment paper or silicone baking mat.
  7. Bake 9-10 minutes or until lightly browned around the edges.
  8. Immediately remove from baking sheets.
  9. Store at room temperature.
  10. Optional: Drizzle with melted chocolate

Notes

You can use almond extract instead of vanilla extract

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