Moist Coconut Macaroons

Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. These cookies are naturally gluten-free and packed with coconut flavors.


1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconut


Line mini muffin pans with paper cups. Set aside.

In a bowl, cream butter using a hand mixer on low speed.
Add sugar and beat together until well blended and fluffy.
Add eggs one at a time, beating well after each addition.

Add condensed milk and vanilla extract and continue to beat until blended.

In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.

Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.

Remove from baking pan and let cool on a wire rack for about 5 minutes.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button