Coconut Macaroons Recipe
“The nutty flavor of the coconut and the creaminess of milk make this coconut macaroons recipe a superb snack and they’re great for giveaways too.”
Equipment
- Oven
- Mini muffin pans
- Paper cups
- Mixing Bowl
- Measuring cups and spoons
- Rubber spatula
- Hand mixer
Ingredients
- ⅓ cup butter, softened
- ½ cup sugar
- 2 medium eggs
- 1 can (380 grams) sweetened condensed milk
- ½ teaspoon vanilla essence
- ½ cup all-purpose flour
- 2 cups desiccated coconut
- ½ teaspoon baking powder
Instructions
- Prepare muffin pans by placing paper cups on each mold. Set aside.
- Preheat oven to 350 °F (175 °C).
- In a mixing bowl, cream butter and sugar on low speed using a hand mixer. Beat until well incorporated and fluffy.
- Put eggs one at a time and beat well after each addition.
- Add the condensed milk and vanilla essence and continue mixing until well blended.
- In another bowl, combine flour, desiccated coconut and baking powder. Mix well. Pour into the egg mixture and fold using a rubber spatula. Mix until well combined.
- Scoop around 2 teaspoon of the mixture into the prepared muffin pans and bake for about 15 to 20 minutes or until golden brown and toothpick inserted comes out clean.
- Remove pan from oven and let it cool for 2 minutes before transferring the macaroons into the wire rack. Let it cool for 5 minutes.
- Store in an air-tight container and good for three days (room temperature).
- Serve with chocolate dip and enjoy!
Video
Notes
Put in a cookie jar/ container and wrapped with a ribbon if giving as a gift.
