Easiest Coconut Macaroons | Christmas Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 Large Cookies
Ingredients
  • Shredded coconut, unsweetened: 200g (about 3 cups)
  • All-purpose flour: ⅓ cup
  • Sweetened condensed milk: 200ml (about ½ tin)
  • Vanilla extract: 1 tsp, optional
Instructions
  1. Preheat the oven @180C and line in the baking tray with non-stick baking paper.
  2. Take shredded coconut in a large bowl.
  3. Sieve flour on coconut and mix together until coconut flakes are coated with flour.
  4. Pour sweetened condensed milk over the flour-coconut mixture and mix quickly with spatula. Also add & mix vanilla extract at this point if using any.
  5. Scoop 1-2 tbsp of mixture on and arrange on paper lined baking tray with ½” apart. This cookie mixture won’t spread much but they will definitely rise.
  6. Bake cookie for 12-15 mins @180C or until cookies are puffed up and coloured a bit on top.
  7. Remove baking tray from oven and keep on wire rack for 5 mins to bring at room temperature.
Notes
1. Don’t forget the non-stick baking paper or grease the pan with cooking spray.
2. These condensed milk macaroons tends to get sticky after cooling so remove them from pan while they are still warm but not hot.
3. Do not use coconut flakes with cornstarch, see the label before you buy. The cornstarch will make your macaroons flat.
4. Use medium rack of the oven for best results while baking. Top rack will make cookies all brown & crispier while bottom rack will leave cookies all soft and chewy without any crust.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/eggless-coconut-macaroons-recipe/