{"id":716,"date":"2022-02-28T14:15:29","date_gmt":"2022-02-28T19:15:29","guid":{"rendered":"https:\/\/howtomakeeasycookies.com\/?p=716"},"modified":"2023-01-18T16:31:07","modified_gmt":"2023-01-18T21:31:07","slug":"coconut-macaroons","status":"publish","type":"post","link":"https:\/\/howtomakeeasycookies.com\/coconut-macaroons\/","title":{"rendered":"coconut macaroons"},"content":{"rendered":"\n

One bowl and only four ingredients, these COCONUT MACAROONS are a delicious, easy cookie to whip up in no time. <\/p>\n\n\n\n

\"Overhead<\/figure>\n\n\n\n

EASY coconut macaroons recipe <\/h2>\n\n\n\n

To make these delicious coconut macaroons, start with a simple two-ingredient recipe: Sweetened condensed milk and coconut. <\/p>\n\n\n\n

I add a dash of vanilla extract and salt for flavor. One bowl. Gluten-Free. Four ingredients. Perfect cookies. <\/p>\n\n\n\n

Coconut macaroons are chewy on the inside and crisp on the outside. <\/p>\n\n\n\n

<\/p>\n\n\n\n

more yummy cookies<\/h2>\n\n\n\n
\n
\"chocolate
texas sheet cake cookies<\/a><\/strong><\/figcaption><\/figure>\n\n\n\n
\"M&M
M&M cookie bars<\/a><\/strong><\/figcaption><\/figure>\n\n\n\n
\"classic
peanut butter cookies<\/a><\/strong><\/figcaption><\/figure>\n<\/figure>\n\n\n\n

how to make coconut macaroons <\/h2>\n\n\n\n

YOU WILL NEED: <\/p>\n\n\n\n

SWEETENEED COCONUT FLAKES <\/h3>\n\n\n\n

You'll need a 14 ounce bag of sweetened coconut. This is usually found in the baking aisle of the supermarket. <\/p>\n\n\n\n

SWEETENED CONDENSED MILK<\/h3>\n\n\n\n

Buy a 14-ounce can of sweetened condensed milk. I prefer Eagle or Carnation brands. I find that store-bought brands are of a lesser quality.<\/p>\n\n\n\n

Be sure to NOT use evaporated milk. <\/p>\n\n\n\n

VANILLA EXTRACT AND SALT <\/h3>\n\n\n\n

A dash of pure vanilla extract and a pinch of salt add yummy flavor to the cookies and cut the sweetness. <\/p>\n\n\n\n

BAKING TRAYS <\/h3>\n\n\n\n

The cookies will fit on two baking trays. Find great information on choosing baking trays HERE<\/a><\/strong>. <\/p>\n\n\n\n

PARCHMENT PAPER<\/h3>\n\n\n\n

Line baking trays with parchment paper. I much prefer parchment paper over silpat sheets. <\/p>\n\n\n\n

COOKIE SCOOP<\/h3>\n\n\n\n

Cookie scoops are great for uniform-sized cookies. Here, I use a 1 \u00bd-inch diameter cookie scoop<\/a><\/strong>. <\/p>\n\n\n\n

\"Coconut<\/figure>\n\n\n\n

WHAT IS THE DIFFERENCE BETWEEN MACARONS AND MACAROONS?<\/h2>\n\n\n\n

The difference is more than just one letter! <\/p>\n\n\n\n

Traditional macaroons are made with egg whites, sugar, and sweetened coconut. Macarons are also made with egg whites and sugar, but are made with finely ground almonds. <\/p>\n\n\n\n

HOW LONG CAN I KEEP MACAROONS?<\/h2>\n\n\n\n

Store macaroons in an air-tight container for up to a week. <\/p>\n\n\n\n

WHY DID MY MACAROONS SPREAD?<\/h2>\n\n\n\n

Your macaroons will spread slightly as the sweetened condensed milk heats in the oven, but they should not spread significantly. <\/p>\n\n\n\n

Be sure to pack the macaroon mixture in the scoop. And do not make the cookies too big. <\/p>\n\n\n\n

Do not overmix the mixture. <\/p>\n\n\n\n

Make sure your oven is fully pre-heated. (I also recommend a thermometer in the oven to be sure the temperature is accurate.) <\/p>\n\n\n\n

TIP: If your cookies did spread, you can save them by trimming the edges with kitchen scissors. <\/p>\n\n\n\n

WHAT CAN I ADD TO MACAROONS?<\/h2>\n\n\n\n

Coconut macaroons are delicious dipped in melted dark or semi-sweet chocolate. <\/p>\n\n\n\n

Try mixing in coarsely chopped almonds. <\/p>\n\n\n\n

\"Coconut<\/figure>\n\n\n\n

VIDEO<\/h2>\n\n\n\n
<\/div>\n\n\n\n

COCONUT MACAROONS RECIPE <\/h2>\n\n\n\n