These are crisp and golden brown on the outside, but very light and chewy on the inside Coconut Macaroons are delightful and tasty sweet treats that can be used to begin or end many occasions where a dessert is desired. These great small balls of Coconut Macaroons can be prepared well in advance of the occasion or event and especially lengthy spring vacation periods and Christmas and Easter holidays. Additionally, Coconut Macaroons can be made in either small or large batches depending on occasion or event and are easy to serve via hand tray, toothpick, or simply served as a finger dessert. One other great way I prep delicious Coconut Macaroons is by adding Glace Fruit. I try different types of finishes with Glace Fruit to fit the occasion. My plain Coconut Macaroons or Glace Fruit Coconut Macaroons are absolutely delicious and match with any favorite beverage. Come and get’em.
Ingredients
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Wet Ingredient
- Dry ingredients
Instructions
- Prep all ingredients with proper weights individually and set aside.
- Set oven to 350 degrees F
- In a medium-size mixing bowl, combine all ingredients: milk, flaked coconuts, vanilla extract, almond extract, egg whites, salt, and mix ingredients until blended well together. Note: If making Glace Fruit Coconut Macaroons add glace fruit during this step.
- Set aside baking pan and align with baking sheet. Add drop by teaspoonfuls, about 1-inch apart onto well-greased sheet.
- Place pan in a modern (350F) oven and bake for 8 to 10 minutes or until lightly browned and cooked through.
- After removing from oven, immediately remove Coconut Macaroons from baking sheet to rest until ready to serve.