Easy Coconut Macaroons

by Alyona's Cooking
coconut macaroons

Coconut and chocolate go so well together and to combine these two ingredients make for a delicious dessert! These sweet coconut macaroons are so easy to make and taste absolutely delicious! 

This super easy recipe makes about 3 dozen little treats and is a great transition from other ordinary desserts. It can feed a crowd and makes for a wonderful finger desert as you don’t have to cut to serve. These are so easy to prep and taste incredibly delicious for the few ingredients that they have.

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Ingredients for Easy Coconut Macaroons:
  • 1 (14 oz) pkg sweetened coconut flakes
  • 1 (14 oz) can condensed milk
  • 1/2 cup of all-purpose flour
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • pinch of salt

 

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How to make Easy Coconut Macaroons:
  1. To begin, preheat oven to 325 degrees F. Then, line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl combine the coconut flakes, flour, and salt. After that, add condensed milk and extracts; stir well.

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3. Using a 1.5″ ice-cream scoop, (dip scoop into wthe ater to prevent the mixture from sticking) scoop mixture onto the baking sheets, shaping and fixing tops and sides if needed.

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4. Bake in the preheated oven for 15 min or until golden brown.

5. To melt chocolate: place 1/2 cup of semi-sweet chocolate chips and 1 Hershey’s  regular sized bar into a bowl. Heat  1/3 cup of heavy cream, until hot and pour over chocolate. Allow to sit for a minute and then stir until smooth.

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6. Dip cooled coconut macaroons in chocolate, bottoms or tops whatever you prefer. Refrigerate for the chocolate to set and serve!

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5 from 1 vote

Easy Coconut Macaroons

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Alyona's Cooking
Coconut and chocolate go so well together and to combine these two ingredients make for a delicious dessert! These sweet coconut macaroons are so easy to make and taste absolutely delicious! 
Print Recipe Review

Ingredients

  • 1 14 oz pkg sweetened coconut flakes
  • 1 14 oz can condensed milk
  • 1/2 cup of all-purpose flour
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • pinch of salt
  • GANACHE:
  • 1/2 cup semi-sweet chocolate chips
  • 1 1.55 oz Hershey's chocolate bar
  • 1/3 cup heavy cream

Instructions

  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl combine the coconut flakes, flour, and salt. Add condensed milk and extracts; stir well.
  • Using a 1.5" ice-cream scoop, (dip scoop into water to prevent the mixture from sticking) scoop mixture onto the baking sheets, shaping and fixing tops and sides if needed.
  • Bake in the preheated oven for 15 min or until golden brown.
  • To melt chocolate: place 1/2 cup of semi-sweet chocolate chips, 1 Hershey's regular sized hershey's bar into a bowl. Heat 1/3 cup of heavy cream, until hot and pour over chocolate. Allow to sit for a minute and then stir until smooth.
  • Dip cooled coconut macaroons in chocolate, bottoms or tops whatever you prefer. Refrigerate for chocolate to set and serve!
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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