Coconut Macaroons

So here's the deal, coconut macaroons have always been the one cookie that has done it for me.  I don't know but that one little bite of heaven has always drawn me in, much more than any other cookie, or dessert for that matter.  Unless we're talking Victoria Sponge cake which is a very high contender.

Anyway, as much as I love eating them, I have to admit that I've had a love hate relationship with making them, and I think it's due to the fact that I haven't quite found, or rather, hadn't quite found the right recipe.

I tended to always end up with a big round messy pile of half melted coconut which didn't taste bad, but wasn't exactly appealing.

A few weeks ago when I decided to bring back the blog and get back at posting recipes, I was looking through my bookmarked folder and deleting things I no longer want to try, or links to recipes I tried and didn't like etc.  I came upon this one for Coconut Macaroons and honestly my first thought was to delete it because my search for the right recipe had been so long and frustrating.

At the urging of my kids, I kept it and decided to give it one more try, I was completely determined to try it, find it yucky, delete it and never again try my hand at making these delicious little bites.

I'm so glad I didn't.....I think I finally found the Coconut Macaroon recipe for me and I hope that if you've also been on the search for the right now, this may just be it.  Give it a try and let me know what you think.

Coconut Macaroons

Source:  Bake it and Make it with Beth

1 14-oz bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
1 1/2 tsp. almond extract
2 tsp. vanilla extract
2 - 3 Tbsp. of all-purpose flour


In a large mixing bowl, mix together the coconut, condensed milk, flour, almond extract, and vanilla extract until well incorporated. Cover and put bowl in the fridge for several hours; overnight if needed.

Use a cookie dough scoop to scoop batter and then roll with your hands to form 1 1/2-inch balls. Place each ball on baking pans lined with a silicone baking mat or parchment paper, leaving about 1-inch of space in between each. If desired, add the chocolate baking discs by placing one disc flat side down on top of each coconut ball (they may flatten, but that is ok).
Preheat oven to 330 degrees. Bake for 20 - 23 minutes, or until the tops are golden brown.
Immediately transfer macaroons to a plate. Enjoy!