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Moist Coconut Macaroons Recipe

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    Moist Coconut Macaroons Recipe

    Moist Coconut Macaroons Recipe ❣️

    These Coconut Macaroons are so easy, only requiring 5 simple ingredients. With a moist and chewy inside and toasty outside, they are completely irresistible!
    Good coconut macaroons will send any coconut lover into a frenzy. Little mounds of deliciousness that taste like the inside of an Almond Joy or Mounds Bar!

    As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years, and these are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away. (Be sure not to confuse coconut macaroons with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)

    Ingredients:

    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

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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    Instructions:

    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.

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