Wednesday, December 23, 2020

Three Ingredient Coconut Macaroons -No Egg

I have just enough time to squeeze in one last Christmas cookie this year... These Three Ingredient Coconut Macaroons couldn't be easier, and taste pretty darn good too! And to add to the fun, I swapped dipping them in chocolate (which would be amazing), to using seasonal color candy melts instead-love that idea:@) Ma also suggested adding a candied cherry to the tops, that's another pretty option. Any way you make them, and I recommend all of the variations, I think you'll be happy with these easy cookies folks! 

I will add a few notes though:
  • I like to measure the coconut and give it a few whirls in a food chopper before making cookies.
  • Don't know if necessary but, I did stir my sweetened condensed milk first, wanted it as thick as possible.
  • Use the back of a sturdy spoon to mix the dough. It will be stiff and very sticky.
  • I used a cookie scoop for a fun mounded shape, the original recipe used a tablespoon and hers are flatter and wider than mine. Since mine are tall and pudgy, I did bake mine a little longer. Wanted to make sure they baked all the way through. *I would make mine flatter next time.
  • I used disposable icing bags for the candy melts and piped it onto the bottom of the cookies, then pressed them down onto parchment paper so it peeked around the edges. It also made for easier clean-up.
  • Original recipe says 12-15 cookies, I got 24 cookies using a cookie scoop.
Three Ingredient Coconut Macaroons-from Bigger Bolder Baking
3 1/4 C shredded coconut-mine was sweetened
3/4 C sweetened condensed milk
chocolate or candy melts for dipping the bottoms, melted
  1. Mix coconut and sweetened condensed milk with spoon, this will be very thick and sticky.
  2. Mound approx 2 Tblsp batter onto parchment lined baking sheets about 1" apart. They will not spread while baking.
  3. Bake at 350 degrees for 15-20 minutes or until golden brown and set.
  4. Set baking sheet on cooling rack, allow cookies to cool completely.
  5. Dip bottoms into melted chocolate or candy melts. Place on parchment or wax paper until candy sets.
  6. Store in air tight container for up to 4 days.
Enjoy a cookie and have a Happy Holiday Season🎅

2 comments:

  1. My late mom loved macaroons, Lynn. Yours very are easy and festive. I intended to make some and have the ingredients but ran out of time.
    Merry Christmas!

    ReplyDelete
  2. So festive Lynn! I love how easy they are too! Merry Christmas ♥

    ReplyDelete

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