Mouth Watering Coconut macaroons recipe

There are only six easy things you need to make these coconut macaroons. You can eat them plain or dip them in chocolate that has been melted.

– 1 (14-ounce package) sweetened shredded coconut – ½ cup (65 grams) all-purpose flour (spooned & leveled) – ¼ teaspoon salt – 1 (14-ounce can) sweetened condensed milk – 1 ½ teaspoons pure vanilla extract – 8 to 12 ounces semi-sweet chocolate (roughly chopped)

Ingredient

Direction

Start oven at 350°F (177°C). Line two large baking sheets with silicone or parchment. Coconut should be pulsed 8–10 times in a food processor. 

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1

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2

Mix coconut, flour, and salt in a big bowl. Mix sweetened condensed milk and pure vanilla until combined. A 1.5-tbsp cookie scoops the mixture onto the baking sheets. 

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3

Moisten hands to form macaroon balls. Bake macaroons for 12–15 minutes until the bottoms are lightly browned and set. After 10 minutes on the baking sheets, cool on a wire rack. 

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4

Cover another large baking sheet with parchment. Add chopped chocolate to a microwave-safe bowl after macaroons cool. Stir well after each 20–30 seconds in the microwave until melted and smooth.

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5

After dipping the macaroon bottoms in melted chocolate and draining, place them on the baking sheet. Place chocolate-coated macaroons in the fridge for 30 minutes to harden.

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