These are by far the Best Coconut Macaroons and are so simple to make that a toddler could make them with their eyes closed. Made with less than 6 (six) ingredients these Coconut Macaroon Cookies will be ready as fast as one, two, and three…
Not only are these the Best Coconut Macaroon Cookies, but they have a special ingredient that keeps them moist. And, you won't believe what it is. Don't worry, I won't keep you in suspense, it's condensed milk. Don't worry about what brand to use, you can use absolutely any brand.
If you love the scents of coconut and vanilla together, you will for sure love these tasty coconut cookies. Next to my ginger snap cookies, these are my favorite to make because you just need one bowl and six ingredients and your literally done.
These cookies are so easy to make, a child could make them. But, aren't we all children when it comes to baking?From start to finish, these cookies can be made in less than 30 minutes.
These cookies make a great addition to your Christmas Cookie Collection to give to your friends and family.
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Tips and Tricks to Making the Easiest Coconut Macaroon Cookies
Just Use one Bowl
Did I mention that you can use own bowl for these Easy Coconut Macaroon Cookies? That's right. How simple is that? Just measure and place all the dry ingredients in the bowl. Then pour the wet ingredients on top of the dry ingredients and stir to mix well.
Use a Scoop - Easy Peasy
Make things easy for yourself, use a small scoop to scoop up the batter. With the palm of your hand press the batter into the scoop to compress the dough and release the cookie batter onto the cookie tray lined with parchment paper.
Don't be afraid to use your fingers. If the Coconut Macaroons look like their coming apart, mold it back together with damp fingers right on the cookie tray.
If you don't have a scoop, no problem. You can also use a spoon to scoop them onto your hand and roll them with the palm of your hands until you have created a ball shape. Then place them on the cookie tray.
Know When They are Done
These cookies will take about 20 to 25 minutes to bake through. However, you are going to want to keep an eye on them as they are baking. At about 20 minutes, if you see that the cookie tops look a little toasted, remove them from the oven and let cool. These coconut macaroons will stay moist as they cool down.
Continue to watch them bake so that they are not left too long. Otherwise the peaks of the Coconut Macaroon Cookies will burn. So keep a watchful eye.
Coconut and Chocolate
Did someone say coconut and chocolate? Why not! For something slightly different, you can also dip the bottoms of these Coconut Macaroons in melted chocolate. Milk Chocolate, Dark Chocolate or White Chocolate. Or another fun idea is to drizzle chocolate on top of the coconut macaroons.
Storing These Cookies
These cookies store very well in a zipped storage bag at room temperature for a maximum of 2 weeks. For a longer shelf life, you can freeze them for a maximum of two months. When you are ready to use them, take them out from the freezer and thaw them out in the fridge overnight. You can then take them from the fridge to room temperature. Always keep them sealed in a container or in a zipped bag to preserve their freshness.
Recipe Details
Coconut Macaroons
Ingredients
- 24 oz unsweetened shredded coconut about 2 packages
- 2 egg whites
- 1 can of condensed milk
- ¼ tsp salt
- ¼ cups coconut flour
Instructions
- Preheat oven to 350 degrees and prepare 2 baking sheets with parchment paper.
- Mix all ingredients in one mixing bowl and mix thoroughly.
- With a tablespoon, scoop out the mixture and roll into balls and place on baking sheet about 2 inches apart. Bake for about 20-25 minutes or until the tops get a little toasty. Be careful not to leave in too long as the bottoms may burn or get very dark.
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