coconut
Coconut Kissed Macaroons
Ooey Gooey Goodness and a kiss to top it off! This recipe includes flour, which makes these a cookie-like texture with a soft and chewy center and a crispy exterior.
Important note – Be sure to either use a silicon baking mat (my favorite thing ever) or parchment paper or spray the pan with non-stick spray. You don’t want these to stick!
Ingredients:
Directions:
1. Preheat the oven to 350°F. Line 2 baking sheets with a silpat or parchment paper. In a medium size mixing bowl, mix together the coconut, flour and salt.
2. Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff. Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.
3.Bake for 16-18 minutes or until golden. Remove from the oven and gently press a candy kiss into the center. Remove to a wire rack to cool. Yield: 24 macaroons
Important note – Be sure to either use a silicon baking mat (my favorite thing ever) or parchment paper or spray the pan with non-stick spray. You don’t want these to stick!
Ingredients:
-
1 [14 oz] angel flaked coconut, sweetened
3/4 cup all-purpose flour
1/4 tsp salt
1 [14 oz] can sweetened condensed milk
1 egg white, beaten until frothy
2 tsp pure vanilla extract
24 chocolate kisses, unwrapped
Directions:
1. Preheat the oven to 350°F. Line 2 baking sheets with a silpat or parchment paper. In a medium size mixing bowl, mix together the coconut, flour and salt.
2. Add the sweetened condensed milk, beaten egg white and vanilla. Mix well. The mixture will be stiff. Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.
3.Bake for 16-18 minutes or until golden. Remove from the oven and gently press a candy kiss into the center. Remove to a wire rack to cool. Yield: 24 macaroons
Copyright 2001-2025 LoriAnn.
