Coconut Macaroons

  • Yield 2 1/2 dozen

We love the caramelized browned outside of coconut macaroons the best. So we’ve made these really small, giving us more browned exterior to crunch on. You can leave off the salt, but we liked it.


1/2 cup all-purpose flour
2 1/2 cups shredded coconut
1/4 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
-- Sea salt


  1. Preheat oven to 375F.
  2. Mix flour, coconut, and salt together in a bowl. Add milk and vanilla. Stir well. Drop batter by tablespoons onto greased baking sheet. Sprinkle with coarse sea salt. Bake  20 minutes or until browned and crispy.



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