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Chewy Coconut Macaroons Recipe

Chewy, sweet coconut macaroons made with condensed milk and desiccated coconut, baked in mini cups for a delightful dessert.

Difficulty Medium
Time 13 min
Servings 5
Ingredients 6
Steps 8
Chewy Coconut Macaroons Recipe
Cuisine not specified Updated 1/9/2017

Ingredients

Measured from the catalog payload.

  • 7 ounces sweetened desiccated coconut shredded
  • 1 piece egg
  • 7 ounces condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter
  • salt

Instructions

8 cooking steps

  1. Preheat oven to 350F.
  2. Beat the egg in a mixing bowl. Add butter, vanilla extract, and condensed milk. Whisk until well blended.
  3. Add the desiccated coconut and salt. Fold until evenly combined.
  4. Arrange mini baking cups on a mini muffin pan. Scoop around 1 tablespoon of mixture and place it into each baking cup.
  5. Put the muffin pan in the oven. Bake for 10 to 13 minutes.
  6. Remove from the oven. Let it cool down.
  7. Transfer to a plate. Serve for dessert.
  8. Share and enjoy.

Catalog details

Useful for browsing and sync.

Dessert No tags Public recipe Revision 1

Recipe notes

  • Do not overbake to keep the macaroons chewy.

Storage notes

  • Store in an airtight container at room temperature for up to 3 days.