There’s nothing quite like a delicious homemade treat to share with family and friends. Coconut Macaroons are a personal favorite of mine, and they always bring back fond memories of my childhood. My grandmother used to make these delightful cookies every holiday season, and the aroma of coconut and almond would fill the house, making it feel even more festive. Her kitchen was always a place of warmth and comfort, and I remember sitting at the kitchen table, eagerly waiting for the macaroons to come out of the oven.
One of the things I love about this recipe is its simplicity. With just a few ingredients, you can create something truly special. The combination of sweetened condensed milk, vanilla, and almond extracts gives these macaroons a rich, sweet flavor that pairs perfectly with the chewy texture of the coconut flakes. It’s a recipe that doesn’t require a lot of time or effort, yet the results are always impressive.
When making these macaroons, I sometimes like to experiment with different variations. For instance, you can dip the bottoms in melted dark chocolate for an extra touch of indulgence. Another great idea is to add a handful of mini chocolate chips to the mixture before baking. If you’re a fan of nuts, you could also try mixing in some finely chopped almonds or pecans for a bit of crunch. These little tweaks can add a new dimension to the macaroons and make them even more enjoyable.
Whether you’re making these Coconut Macaroons for a special occasion or just to satisfy a sweet craving, they’re sure to be a hit. They’re perfect for sharing with friends over a cup of coffee or for adding a sweet touch to a family gathering. And the best part? They’re so easy to make that you can whip up a batch anytime you like. So why not give this recipe a try and create some sweet memories of your own?
Making the Coconut Macarons
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Ingredients
- 5 1/2 cups sweetened shredded coconut (14 ounces)
- 2/3 cup all-purpose flour
- 1 teaspoon almond flavoring
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon sea salt
Directions
- In a large bowl, combine the sweetened condensed milk with the vanilla and almond extracts.
- Add in the flour, shredded coconut, and sea salt, stirring until thoroughly mixed.
- Cover the bowl and place the mixture in the refrigerator for 1 hour.
- Set your oven to 350°F and allow it to preheat.
- Using an ice cream scoop, form 18 macaroons and place them on a baking sheet lined with parchment paper.
- Bake the macaroons in the oven for 15 minutes, or until they turn golden brown.
FAQs:
What is the best way to store coconut macarons?
Store coconut macarons in an airtight container at room temperature for up to a week. You can also refrigerate them for up to two weeks or freeze them for up to three months for longer storage.
Can I use unsweetened coconut flakes for this recipe?
Yes, you can use unsweetened coconut flakes. However, the macarons will be less sweet, so you might want to add a little sugar to balance the flavor.
What can I do if my macarons spread too much while baking?
If your macarons spread too much, try chilling the mixture for a bit longer before baking. Additionally, ensure your oven is fully preheated before placing the baking sheet inside.
Can I substitute the almond extract with another flavor?
Yes, you can substitute almond extract with other flavors such as coconut extract, lemon extract, or even mint extract to give the macarons a different twist.
How do I know when my coconut macarons are done baking?
Your coconut macarons are done when they are golden brown on top and around the edges. They should be slightly firm to the touch but still a bit soft inside.
Can I add chocolate to this recipe?
Yes, you can add chocolate chips to the mixture before baking or dip the baked macaroons in melted chocolate for an extra treat.
Coconut Macarons
Ingredients
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2/3 cup flour
- 5 1/2 cups sweetened coconut flakes 14 ounce bag
- 1/4 teaspoon kosher salt
Instructions
- In a large mixing bowl, stir the vanilla and almond extracts into the condensed milk.
- Add the flour, coconut flakes, and salt, mixing until everything is well combined.
- Cover the mixture and refrigerate for one hour.
- Preheat your oven to 350°F.
- Use an ice cream scoop to portion out 18 macaroons onto a parchment-lined baking sheet.
- Bake in the preheated oven for 15 minutes, until golden brown.
