Coconut Macarons

by Sheryl

These little treats have become the highlight of my week. The simplicity of the ingredients and the taste is awesome! Think about these ingredients and how good they would taste in one simple dessert! I remember how my grandma used to make this. It was the best dessert I have ever had since and up until now. It reminds me of how simple life was before. Okay, enough with the drama. Going back to the recipe, be very generous with the coconut. It is the main act of this incredibly delicious dessert. I usually put about 5 1/2 cups but feel free to add more for that more coconut-y flavor. It’s the best! This usually serves about 5 pieces of balls so if you people coming over, you might adjust or tweak the recipe a little. That is highly recommended. Feel free to give it your take as well. For example, you can add cinnamon or other ingredients that will give this a nice aroma. We eat by our nose too, don’t forget about that. Anyway, I hope you enjoy this one!

INGREDIENTS

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounces) can sweeten condensed milk
2 teaspoons vanilla extract

How to make Coconut Macarons

Step 1: Ready the oven and preheat to  175 degrees C or 350 degrees F.

Step 2: Spread the aluminum foil or parchment paper in the cookie sheets.

Step 3: Add coconut, flour, and salt in a large bowl. Stir until well-mixed.

Step 4: Pour in the vanilla and sweetened condensed milk. Use your clean hands to mix all the ingredients.

Step 5: Scoop the mixture and place them into the lined cookie sheets. The size of each cookie must be like a golf ball.

Step 6: Place the cookie sheets inside the preheated oven and bake for 12 to 15 minutes or until set and the coconut turns color brown/toasted.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Serve and enjoy!

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