Dessert - Macaroons with sweetened condensed milk recipes

Author: Phillip Daley  

These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. —Sabrina Shafer, Minooka, Illinois Coconut macaroon cookies use just 4 ingredients and are naturally gluten-free.

Easy 3-Ingredient Coconut Macaroons

Easy 3-Ingredient Coconut Macaroons
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by: Diana Rattray
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 48 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
  • 5 1/2 cups gently packed sweetened flaked coconut
  • 1 (14-ounce) can sweetened ​condensed milk
  • 2 to 3 teaspoons vanilla extract
Nutrition:
  • Calories: 81 kcal
  • Carbohydrate: 11 g
  • Cholesterol: 4 mg
  • Fiber: 1 g
  • Protein: 1 g
  • Saturated Fat: 3 g
  • Sodium: 42 mg
  • Sugar: 10 g
  • Fat: 4 g
  • Serving Size: 48 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Heat the oven to 325 F/165 C/Gas Mark 3.
  3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
  4. In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
  5. Grease or spray a teaspoon or cookie scoop.
  6. Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
  7. Bake for 10 to 12 minutes or until lightly browned around the edges.
  8. Immediately remove the cookies to a rack to cool.
  9. Enjoy.
Notes: 2 Ingredient Coconut Macaroons, Pour condensed milk into a large mixing bowl (add vanilla and salt here too, if you're using). ; Chill refrigerated until coconut macaroon cookie dough sets up a

3 Ingredients Coconut Macaroons recipe with condensed milk no eggs

Who doesn't love a good macaroon cookie? I'll show you how to make macaroons a Duration: 3:05

Coconut Macaroons

Coconut Macaroons
Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.
Provided by: Jennifer Segal
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 26 servings
Cuisine: American, Jewish
Number of ingredients: 6
Ingredients:
  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
  • ⅞ cup sweetened condensed milk (see note below on measurement)
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)
Nutrition:
  • Serving Size: 1 macaroon (nutritional data includes optional chocolate)
  • Calories: 134 calories
  • Fat: 8 g
  • Carbohydrate: 16 g
  • Protein: 2 g
  • Saturated Fat: 6 g
  • Sugar: 15 g
  • Fiber: 1 g
  • Sodium: 81 mg
  • Cholesterol: 4 mg
How to cook:
  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  6. Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
  7. Note: ⅞ cup = ¾ cup plus 2 tablespoons
  8. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  9. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Notes: Coconut Macaroons Without Sweetened Condensed Milk, The Classic Recipe · 14-ounces of sweetened coconut flakes (1 bag) · 14-ounce can of sweetened, condensed milk · 1 teaspoon vanilla extract · Pinch

Homemade Coconut Macaroons

Homemade Coconut Macaroons
Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales, that is if your family doesn't devour them first! —Sabrina Shafer, Minooka, Illinois
Provided by: Taste of Home
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 5
Ingredients:
  • 2-1/2 cups sweetened shredded coconut
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
Nutrition:
  • Calories: 110 calories
  • Fat: 6g fat (5g saturated fat)
  • Cholesterol: 4mg cholesterol
  • Sodium: 65mg sodium
  • Carbohydrate: 14g carbohydrate (11g sugars
  • Fiber: 1g fiber)
  • Protein: 2g protein.
How to cook:
  1. Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff).
  2. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.
Notes: Make Delicious Coconut Macaroons With Just 3 Ingredients, Make Delicious Coconut Macaroons With Just 3 Ingredients. These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla

Easy Coconut Macaroon Cookies

Easy Coconut Macaroon Cookies
Coconut macaroon cookies use just 4 ingredients and are naturally gluten-free. Try them with fun flavor variations or dipped in chocolate!
Provided by: Tara Teaspoon
Total time: 31 minutes
Cook time: 21 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 2 large egg whites
  • ½ teaspoon fine salt
  • 1 bag (14 oz) shredded sweetened coconut
  • ¾ cup sweetened condensed milk
  • 1½ cups mini chocolate chips, nuts, or dried fruit ((optional) )
Nutrition:
  • Calories: 46 kcal
  • Carbohydrate: 8 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Cholesterol: 4 mg
  • Sodium: 78 mg
  • Fiber: 1 g
  • Sugar: 8 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oven to 300ºF. Line baking sheets with parchment paper and set aside.
  2. Whisk egg whites with salt in a large bowl until stiff peaks form. Gently fold in coconut and sweetened condensed milk.
  3. Stir in chocolate chips, nuts and/or dried fruit; scoop 2-inch balls about 1 inch apart onto parchment-lined baking sheets.
  4. Bake at 300°F until golden, about 25 minutes.
Notes: Coconut Macaroons, The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added.
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