Easy Creamy Coconut Macaroons

5 from 1 vote

These are quick and easy. Don't be afraid of the Macaroon!

Prep Time15

Total Bake Time22

Total Time37

Course: Cookies, Holiday, No-Eggs

Cuisine: Italian

Difficulty: Easy

Servings: cookies

Calories: 188kcal

This recipe only has six ingredients, so it is fast and easy. Weigh out your flour and coconut and add to the bowl of your favorite mixer (stand or hand-held). Add the salt, condensed milk, vanilla extract, and the almond extract to the mixing bowl and blend on medium speed till all is incorporated together.
Line your cookie pan with parchment paper, and using a small cookie scoop put the scoops onto the cookie pan. These do not spread so you can place them close together. After you scoop them onto the cookie pan, you can stick some of the long pieces of coconut around the base, so they don't stick out. I like some of the coconut pieces to get a little toasted on the ends, so I am not that picky.
Bake the macaroons at 350°F (175°C or 180°C) for 11-12 minutes. You want the bottom of the macaroons to be a golden color. Just be careful that the ends don't get burnt but toasted. Move them to a rack for cooling.
I like some chocolate on the top of my macaroons, so I melted some semi-sweet bakers chocolate in the microwave. Thirty seconds then stir and heat again for another 10 seconds. If it still needs to melt a little more, do another 10 seconds. I took a small spoon and drizzled the melted chocolate over the top of each macaroon.