Recipe for Moist Coconut Macaroons These Coconut Macaroons are really simple to make, using only 5 simple ingredients. They are completely delicious, with a juicy and chewy inside and a toasty outer! Any coconut fan will go crazy for good coconut macaroons. Delicious little mounds that taste like the interior of an Almond Joy or Mound

Recipe for Moist Coconut Macaroons

These Coconut Macaroons are really simple to make, using only 5 simple ingredients. They are completely delicious, with a juicy and chewy inside and a toasty outer!
Any coconut fan will go crazy for good coconut macaroons. Delicious little mounds that taste like the inside of an Almond Joy or a Mounds Bar!

As a coconut fanatic, I’ve tried dozens of coconut macaroon recipes over the years, and these are my all-time favorite. They’re chewy and creamy on the inside, crisp and golden on the outside, and wonderful alone or dipped in dark chocolate. They also keep nicely for many days, making them the ideal holiday cookie to bake ahead of time or give away. (Not to be confused with French macarons, which are delicate meringue-based sandwich cookies with a sweet filling.)

Ingredients: 1/3 cup softened butter
1 cup sugar
2 eggs
1 can sweetened condensed milk (14 oz.)
a half teaspoon of vanilla extract
1 cup of flour
2 tablespoons desiccated coconut

Instructions:
Paper muffin cups should be lined in tiny muffin pans. Place aside.
Cream butter in a mixing basin on low speed using a hand mixer.
Mix in the sugar until completely combined and frothy.
Add the eggs one at a time, beating well after each.
Continue to beat in the condensed milk and vanilla essence until well combined.
Combine the flour and desiccated coconut in a medium mixing basin. Add to the egg mixture and blend well.

Scoop into prepared muffin cups and bake for 15 to 20 minutes, or until golden and a toothpick inserted into the center comes out clean.
Remove from baking pan and cool for 5 minutes on a wire rack.