These rich, chewy coconut macaroons are made with just five ingredients!
THESE cookies, you guys. I just love ’em! I made them for this year’s The Great Food Blogger Cookie Swap to benefit Cookies for Kids’ Cancer and I am pretty I will be using the recipe over and over again.
This year is my second year participating in the Cookie Swap and it’s something I look forward to most during the holidays. I received Pistachio Date Pinwheels with Cardamom and Orange from Rebecca of It’s Not Easy Eating Green, Tropical Magic Bars from Jenn of My Kitchen Kreations To You, and Peanut Butter Cookies (in Classic PB, PB Dark Chocolate and Pretzel, and PB and Marshmallows) from Erica of Abbie and Erica’s Coast to Coast Adventures. I loved all of them – thanks to the lovely ladies who sent these wonderful cookies to me!
Last year, I created Double Chocolate Dried Cherries and Macadamia Nut Cookies and I’m keeping it simple this year with a super easy recipe. Crispy, chewy, and not overly sweet (just enough to satisfy your sweet tooth), these Coconut Macaroons are so delicious! The simplicity of the recipe is just bonus; it only requires five ingredients.
I researched a variety of macaroons recipes and landed on a good one from AllRecipes, which does not require whipped egg whites. I tweaked the recipe a bit by making the macaroons smaller than golf ball size, so I ended up with a little over three dozens of cookies. The only problem I had when following the original recipe was that the bottom of the cookies browned faster than the top, so I had to lower oven temperature in order to prevent the cookies from burning. It was an easy fix though.
Try ’em this year and let me know what you think. Are you doing any cookie exchanges this year?
- ⅔ cup all-purpose flour
- 5½ cups flaked coconut
- ¼ tsp salt
- 1 (14 ounce) can sweetened condensed milk
- 2 tsps vanilla extract
- Preheat oven to 325F. Line cookie sheets with parchment paper.
- In a large bowl, stir together flour, coconut and salt. Stir in sweetened condensed milk and vanilla, and mix until well blended. Drop dough onto the prepared cookie sheets by tablespoonful.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.