Coconut Macaroons
Submitted by fuzzyp
Chewy coconut macaroons with chopped cashews and sweetened condensed milk, baked golden in just 10 minutes. Only 6 ingredients, one bowl, and 15 minutes total from start to cooling rack.
YIELD
6 servingsPREP
5 minCOOK
10 minREADY
15 minSix ingredients. One bowl. Fifteen minutes. These coconut macaroons are the fastest path to a cookie that tastes like you spent way longer than you did.
Shredded coconut, chopped cashews, a little flour, and a pinch of salt get bound together with sweetened condensed milk and vanilla. Drop them by the tablespoon onto a greased sheet and bake until the edges turn golden.
They come out chewy and dense in the center with lightly toasted edges that shatter just a bit when you bite through. The cashews add a buttery crunch that sets these apart from your standard macaroon.
Kitchen Tips
- Watch them closely after the 8-minute mark. They go from golden to overdone fast, and you want chewy centers, not crunchy ones.
- Let them cool completely on the sheet before moving them. They’re fragile when warm and firm up as they rest.
- For a fancy finish, drizzle melted dark chocolate across the tops once cooled.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a cookie sheet.
Mix together flour, coconut, cashews and salt together in a bowl.
Pour in condensed milk and vanilla.
Stir well.
Drop by tablespoon onto cookie sheet and bake until light golden brown.
Approximately 8 to 10 minutes.
Let cool.
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