No-Bake Coconut Macaroons
Indulge in these effortless, chewy, and tropical No-Bake Coconut Macaroons. By replacing the traditional egg-white whipping method with a rich base of sweetened condensed milk, these bite-sized treats offer a moist, dense texture that is perfect for any occasion. They are ideal for novice bakers looking for a reliable, delicious dessert that requires absolutely no time in the oven. Simply mix, chill, and serve for a satisfying, sweet snack that highlights the natural richness of shredded coconut.
- Prep Time: 10
- Total Time: 40
- Yield: 12 macaroons
- Category: Deserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups shredded coconut
1 can (14oz) sweetened condensed milk
1 tsp pure vanilla extract
1/4 tsp fine sea salt
Instructions
Combine the shredded coconut and salt with half of the sweetened condensed milk in a large mixing bowl.
Stir thoroughly until the coconut is evenly moistened.
Add the remaining condensed milk and vanilla extract, stirring until the mixture is thick and sticky.
Refrigerate the mixture for 30 minutes to allow the coconut to absorb the liquid.
Scoop rounded tablespoons onto a parchment-lined baking sheet using a cookie scoop.
Press each mound firmly with a spatula to help them hold their shape.
Chill the shaped macaroons for at least one hour until firm enough to handle and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For added flair, you can dip the bottoms of the set macaroons into melted chocolate or press a whole almond into the top before final chilling.
Find it online: https://flavoornote.com/no-bake-coconut-macaroons-2/