Rating: 3.95 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!

Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
1 hr 55 mins
Servings:
40
Yield:
40 cookies
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. Mix well. Refrigerate batter for 1 hour.

    Advertisement
  • Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet.

  • Loosely mold batter into 2-inch balls and arrange on the prepared baking sheet.

  • Bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.

Cook's Note:

Coating your hands with a little butter before rolling the batter into balls helps for easier shaping.

Nutrition Facts

121 calories; protein 1.7g; carbohydrates 8.5g; fat 9.5g; cholesterol 3.3mg; sodium 17.4mg. Full Nutrition
Advertisement