Coconut Macaroons

I thought I would break into this blog with a tried and true favorite recipe: Coconut Macaroons.

Hey there good looking

Note that this variety of Macaroon has two o's, not to be confused with its French cousin, the French Macaron. This is the easy-to-make, mix, drop, and bake variety of cookie. And it's sure to be a crowd pleaser at whatever event you bring it to!

I made these cookies as part of a goodie bag I brought to a friends birthday get together out in Philadelphia. The age of our group ranged from low 20's to low 30's, male and female. Everyone agreed- the cookies were soft, slightly chewy, and ridiculously addicting. The best part? It's only 5 ingredients!

All 5 ingredients laid out on my table

The other great thing about this version of the recipe is that it requires no extra sugar or egg whites. I've always found traditional coconut macaroons to be super sweet and sometimes grainy, but not here. The sugar in the coconut flakes combined with the sweetened milk and the vanilla is just enough to satisfy a sweet tooth without the need to run to the dentist after. 

So what makes these cookies so easy to make?

Mix dry ingredients together with a spoon (no fancy tools here!)

Add in your wet ingredients and mix again


 Drop them onto your baking sheet to bake

Et Voila! A plate full of macaroons!

Want to make these for your next event? Check out the full recipe after the jump!

Coconut Macaroons (Adapted from Baking: easy-to-make great home bakes)

Ingredients (makes about 30-40 depending on size):

• 1 large bag of shredded, sweetened coconut (about 5 cups)
• 2/3 cup flour
• 1/4 teaspoon salt
• 1 can sweetened condensed milk (14 oz.)
• 2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. Pour the coconut into a large bowl. Add the flour and salt. Mix together with a spoon until coconut is completed coated with flour.
3. Add the milk and vanilla extract. Mix with a spoon from the center of the bowl until everything is just mixed together and no dry batter remains.
4. Use two spoons to drop batter onto tray about 1-2 inches apart. Bake until just the tops are just beginning to brown, about 20 minutes. Cool on a rack.