Coconut Macaroons

Summary

Servings 16
Time Needed Prep
Cook
Ingredients 5
Difficulty Easy

Rating (click to rate)

4.8 based on 4 ratings.

Ingredients

  • 90 g Flour
  • 395 g Condensed Milk
  • 1 tsp Vanilla Extract
  • 250 g Desiccated Coconut
  • 1/2 tsp Salt

Nutrition Information

Qty per
41g serve
Qty per
100g
Energy 155cal 379cal
Protein 1.85g 4.51g
Fat (total) 6.3g 15.3g
 - saturated 5.7g 13.8g
Carbohydrate 23g 56g
 - sugars 20g 49g
Dietary Fibre 2.95g 7.18g
Sodium 128mg 312mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

So many versions of how to make these Coconut Macaroons, but this one is my own recipe on how to do it.

Coconut Macaroons are a nice simple recipe that even the kids can try! It’s something that’s well-loved in my family for guests young and old. It’s sweet enough to make the kids happy, but not too sweet so even the adults who don’t like too much chocolatey sweetness love it as well.

Coconut macaroons

They don’t keep well though, so make sure they are eaten within 48 hours of making!

Coconut Macaroons | Stay at Home Mum.com.au

Coconut macaroons are a classically delicious dessert that can be enjoyed any time of year. While they are often thought of as being made with almond flour, this recipe for coconut macaroons proves that coconuts can be just as delicious.

The key to making these sweet treats is to make sure that the coconut flakes are finely shredded before you add them to the batter. Otherwise, they will not stick together properly and will fall apart when you try to bake them.

Once you have the batter prepared, simply drop it by the spoonful onto a baking sheet and bake at a low temperature until golden brown. These coconut macaroons are sure to delight anyone who tries them!

Method

  1. Preheat oven to 180 degrees.

  2. Line a tin with baking paper.

  3. Sift the flour and salt together in a bowl.

  4. Add the remaining ingredients and stir to make a thick gloopy mixture.

  5. Drop large teaspoons of the mixture onto the baking paper and cook until golden about 20 minutes.

Recipe Hints and Tips:

  • Coconut Macaroons are not suitable to freeze.
  • These can be made without the flour, salt and vanilla extract but the end product is not as good.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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