coconut macaroons

These homemade Coconut Macaroons are soft, chewy  and  moist. I have tried other macaroons in the past and tend to be dry and hard. This one is not too sweet that's why it's so addicting. So good that I ended up eating few pieces before they even cooled down. 
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It is soft, moist and full of coconut flavor. For the coconut ingredient, I suggest to use the sweetened coconut flakes and not the dessicated one.
What's the difference? Coconut flakes are tiny coconut strips while dessicated coconut are finely shredded. I like using coconut flakes better. I think it keeps the macaroons moist. And the good thing about it is you can really taste the coconut which serves its purpose. 

Making this is so easy. Cream the sugar and butter together.  Make sure the butter has already softened. Add your room temperature eggs one at a time then add the condensed milk and vanilla. Beat well. Add the flour, mix until just combined. Do not over mix. Mix-in the coconut flakes and voila! You are ready to place them on a 24 count mini muffin pan with mini cupcake liners. 

Recipe yields 24 pieces

Bake for 15-20 minutes at 350F.  Mine took 17 minutes. Do not over bake. Make sure to check before the set time. Remove from oven, wait for few minutes, remove from pan as early as you can so it will stop baking from the heat of the pan. Continue to cool on wire rack. 

Photo shows only 22 pieces. Yes, you guessed it right. I already ate it. LOL!

​coconut macaroons recipe 

INGREDIENTS:

• 2  eggs, room temperature
• 1/4 cup unsalted butter, softened
• 1/2 tbsp vanilla
• 1/4 cup granulated sugar
• 2/3 cup condensed milk
• 1 cup sweetened coconut flakes 
• 1/4 cup all purpose flour

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Delicious Coconut Macaroons!

​PROCEDURE: 

• Preheat oven to 350 F.
• Cream the butter, add sugar. Beat well. 
• Add eggs one at a time. Continue beating until well combined.
• Add the condensed milk and vanilla. Blend thoroughly. 
• Add the flour. Mix until just combined. Do not over mix. 
• Add the coconut flakes. Stir to combine. 
• Prepare a 24 piece mini muffin pan and fill with mini paper cups.
• Divide batter equally to muffin pan. About 1 tbsp each muffin cup.
• Bake for 15-20 minutes. Do not over bake. Please check before the set time as oven temperature varies.
• Remove from oven and transfer macaroons to wire rock to cool completely. Do not cool on the pan.
• Serve and enjoy!

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