Recipe: Appetizing Coconut Macaroons

Coconut Macaroons. How To Make the Best Coconut Macaroons. Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. These coconut macaroon cookies earned me a first-place ribbon at the county fair.

That is, until our pastry chef neighbor Evie brought over her macaroons. Soft and smooth on the inside. Master these sweet and addictive coconut macaroons for Passover or Easter. You can cook Coconut Macaroons using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Coconut Macaroons

1. Prepare 1/3 of all-purpose flour.
2. It's 2 1/2 cups of dried coconut flakes.
3. You need 2/3 cup of sweetened condensed milk.
4. You need 1 tsp of vanilla extract.
5. You need 4 tsp of water.
6. It's 1 pinch of salt.

The BEST Coconut Macaroons for the true coconut lovers out there! These easy macaroons are made without sweetened condensed milk so the delicate, sweet flavor of coconut really shines through. There was quite a bit of difference in texture and taste. Coconut macaroons might just be the easiest and most forgiving of all cookies.

Coconut Macaroons step by step

1. In the mixing bowl add flour, coconut flakes and salt. Mix and make a hole in the middle..
2. Add condensed milk and vanilla extract in the middle and stir..
3. Add the water and continue stirring until even..
4. Place a parchment paper on the cookie sheet. Use a tablespoon to make the shape and drop on the cookie sheet..
5. Bake at 350 degrees F for about 10 minutes..

You don't need a The all-coconut and egg white cookies were slightly sweeter and more candylike, with a crunchy shell. Combine the coconut, condensed milk, and vanilla in a large bowl. These easy coconut macaroons are made with egg whites (no sweetened condensed milk) and are such a simple recipe to make! The macaroons I had in Cambria were lighter than mine. The ingredients in coconut macaroons are very simple.

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