Go Back

Coconut Macaroons

Betty Crocker's coconut macaroons
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Servings 4 dozen

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1-5 cookie sheets the more cookie sheets you have, the faster you can swap macaroons into the over
  • 1 ice cream scoop optional, should be around 1 tablespoon in size
  • aluminum foil
  • cooling racks
  • 1 small sauce pan

Ingredients
  

  • 21 oz flaked coconut (3 packages, around 7 2/3 cups)
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 14 oz sweetened condensed milk (1 can)
  • 2/3 cup cream of coconut NOT coconut milk
  • 1 tbsp vanilla
  • 1/4 tsp almond extract
  • 1 egg large
  • 6 oz semi-sweet chocolate chips (1 bag)
  • 1 tbsp vegetable oil

Instructions
 

  • Preheat oven to 350
  • Line cookie sheet(s) with aluminum foil, and sprinkle 1 cup of the coconut flakes over the pan.
    Bake for 2-7 minutes, take out as soon as it's golden.
    Cool the toasted coconut.
    Reserve the foil for later.
  • Mix toasted coconut, flour, and salt in large bowl.
  • Beat milk, cream of coconut, vanilla, almond extract, and egg in a medium bowl, then pour it over the dry ingredients and stir.
  • Drop batter onto foil-lined cookie sheets by heaping tablespoons.
  • Bake 12-14 minutes, or until golden. Move macaroons, still on their foil sheet, to a cooling rack.
    Repeat until all dough is cooked.
  • Allow all macaroons to cool for at least 30 minutes.
  • Melt chocolate chips and oil in a small sauce pan over low heat. Stir constantly until melted.
  • Drizzle chocolate over cookies. Allow to cool until it sets, about 30 minutes.
Keyword coconut, cookies