Coconut Macaroons
These coconut macaroons are delightfully sweet that’s chewy inside with a crisp exterior. A perfect one-bite cookie bursting with coconut flavor!
Ingredients
- 400 g sweetened flaked coconut* see note
- 1 300 ml can condensed milk
- 3 large eggs well beaten
- ¼ cup sugar
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt
Equipment:
- Mini muffin pan
- Mini cupcake liners
Instructions
- Mix all the ingredients (except the coconut) in a large bowl. Stir in the flaked coconut and mix well to combine. Let the mixture rest for 15 minutes.
- Preheat the oven to 300F. Line the pan with mini muffin cups. Fill each to the top with the mixture and bake for 30 minutes.
- Keep leftovers in an airtight container.
Notes
*Sweetened flaked coconut has more moisture and looks a little damp when you peek through the packaging. If you can only find the sweetened shredded kind, you may have to soak the coconut a little longer in the milk-egg mixture for the liquid to fully swell the coconut.