Easy Coconut Macaroons
I love these super-chewy, golden-brown mounds of goodness! I don't remember where I got this recipe, but I know when I'm craving coconut macaroons, these are everything I want! They're super easy to make, dipped in chocolate for that extra umph, and taste like Almond Joy chocolates, only in drop cookie form!
Equipment
- 2 sheet-pans, (18x13)
Ingredients
- 14 oz sweetened coconut flakes, (or can use unsweetened)
- 14 oz sweetened condensed milk, (1 can)
- 1/2 cup all-purpose flour
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Melted Chocolate (for dipping):
- 3/4 cup semi-sweet chocolate chips, (can do half milk chocolate chips)
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F (176°C). Line two large 18x13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the 14 ounces of coconut flakes, 1/2 cup flour, and 1/8 tsp salt. Add one can of sweetened condensed milk, 1/4 tsp almond extract, and 1/2 tsp of vanilla extract. Mix well using a whisk or spatula. A Danish hook works well.
- Using a 1.5 Tablespoon cookie scoop, shape the cookie dough into 1.5-2 Tablespoons of mounds by scooping the dough and firmly packing it into the scoop. Place them evenly spaced on the prepared cookie sheets.
- Bake in the preheated oven for 15 minutes. Then broil over high for 1-2 minutes until toasted and golden brown. Let them sit on the baking sheet for 10 minutes before dipping them in chocolate.
- To melt chocolate: Place 3/4 cup of semi-sweet chocolate chips in a medium bowl. Heat 1/3 cup of heavy cream until hot (about 35 seconds in the microwave) and pour it over the chocolate chips. Let it sit for a minute and then stir until smooth.
- Dip the bottoms of the cooled coconut macaroons in chocolate. Refrigerate for the chocolate to set, then serve! To drizzle the tops with thin chocolate strips, see notes below.
Notes
- To make a chocolate drizzle for the tops, place 1/4 cup of your favorite chocolate chips in a small mixing bowl. Heat 3 Tbsp of heavy cream until it's foaming hot and pour it over the chocolate chips. Let it sit for 1 minute, then stir until completely melted.
- Healthier option: Use 75 grams of fresh milled flour instead of white all-purpose flour. To do this: weigh 75 grams of soft white wheat berries, then run them through a grain mill. Use for the recipe.
Nutrition Facts
Easy Coconut Macaroons
Serving Size
1 cookie
Amount per Serving
Calories
129
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
31
%
Trans Fat
0.004
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
7
mg
2
%
Sodium
58
mg
3
%
Potassium
112
mg
3
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
2
g
4
%
Vitamin A
67
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
