Description
Whip up some delightful Toasted Coconut Macaroons. These treats are light, naturally gluten-free, and perfect for a sweet snack. You will love how simple they are to make!
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 4 cups unsweetened shredded coconut
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Extra shredded coconut for rolling
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, mix the sweetened condensed milk and vanilla extract.
- Add the shredded coconut and salt to the milk mixture. Stir until everything is well combined.
- Let the mixture sit for 10 minutes. This allows the coconut to absorb the moisture.
- Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheets. You can shape them into small pyramids or mounds.
- If desired, roll the mounds lightly in extra shredded coconut for a rougher texture.
- Bake for 15 to 20 minutes, or until the edges and tops are golden brown. Watch them closely as they brown quickly.
- Let the macaroons cool on the baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely.
Notes
- For extra flavor, lightly toast a portion of your shredded coconut before mixing it into the batter.
- You can dip the cooled bottoms in melted chocolate for another layer of flavor.
- Keep these macaroons in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: Approx. 100-120
- Sugar: High
- Sodium: Low
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Low
- Trans Fat: Negligible
- Carbohydrates: Moderate
- Fiber: Low
- Protein: Low
- Cholesterol: Low