Best Easy Coconut Macaroons Recipes

QUICK AND EASY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray baking sheets with cooking spray.
• Whisk egg whites and cream of tartar together in a bowl until foamy.
• Gradually whisk sugar into egg white mixture until blended.
• Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
• Fold coconut into egg white mixture until incorporated.
• Drop spoonfuls of batter onto prepared baking sheets.
• Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

EASY FRENCH VANILLA COCONUT MACAROONS

Steps:

• Mix sweetened condensed milk, coconut, and French Vanilla Blend.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
• Immediately remove from sheets.
• Cool on wire racks.

EASY COCONUT MACAROONS

Steps:

• Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.

QUICK AND EASY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
• Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets.
• Bake 8 to 10 minutes or until lightly browned around the edges.
• Immediately remove from baking sheets.
• Store loosely covered at room temperature.

EASY COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets and lightly dust with cornstarch.
• In a medium bowl, stir together the coconut, sugar and cornstarch. Add the egg and salt, mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 13 to 15 minutes in the preheated oven, until golden brown. When cool, drizzle with melted chocolate.

EASY CHOCOLATE COVERED COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips and milk, stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.

EASY COCONUT MACAROONS

Steps:

• Thoroughly stir together until smooth all ingredients except coconut. Stir in coconut until well blended. Drop scant measuring tablespoonfuls of dough into 1 1/4" mounds, spacing about 2" apart on sheets. Bake 1 sheet at a time in the upper third of the over for 20-25 min or until nicely browned. Transfer sheets to wire racks and let stand until the cookies are cool. Store airtight for 3-4 days or freeze for up to 1 month.

EASY COCONUT MACAROONS

Steps:

• 1. Mix Coconut and sweetened condensed milk together. scoop by teaspoon full onto greased cookie sheet. Bake in oven a 350' till lightly golden. Remove from cookie sheet. let cool on wire rack.