No-Bake Coconut Macaroons
These delightful no-bake coconut macaroons offer a professional, high-end bakery texture without ever touching an oven. By combining sweetened shredded coconut with condensed milk and a hint of vanilla, you create a chewy, rich treat that is perfectly balanced with a touch of sea salt. This simple, one-bowl recipe is the ideal solution for last-minute gatherings, providing a consistent, satisfying bite every time. Skip the risk of charring and enjoy the pure, natural fats and sweetness of coconut in these perfectly portioned, elegant dessert bites.
- Prep Time: 10
- Total Time: 70
- Yield: 18 macaroons
- Category: Deserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
2 tsp pure vanilla extract
1/4 tsp fine sea salt
Instructions
Combine the sweetened shredded coconut and salt in a large mixing bowl.
Pour the sweetened condensed milk and vanilla extract over the coconut mixture.
Fold the ingredients together using a silicone spatula until the coconut is thoroughly saturated and sticky.
Scoop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet.
Press each mound firmly into a tight, rounded shape to ensure they hold together.
Smooth any loose coconut strands back into the mound for a clean look.
Place the baking sheet in the refrigerator and chill for 60 minutes until firm.
Notes
Store in an airtight container in the refrigerator for up to one week. Ensure you use sweetened condensed milk, not evaporated milk, for the proper texture.
Find it online: https://flavoornote.com/no-bake-coconut-macaroons/