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3-Ingredient Easy Coconut Macaroon Recipe
This coconut macaroon recipe is about as easy as it gets!
Course
Dessert
Cuisine
American
Keyword
coconut, cookie, dessert, macaroon
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
people
Calories
230
kcal
Author
Michelle
Ingredients
3.5
cups
sweetened shredded coconut
¾
cup
condensed milk
½
cup
chocolate chips
Instructions
To begin, preheat your oven to 325 degrees F.
Cut parchment paper into 3-inch squares and lay into each section of a muffin tin – set aside.
In a large mixing bowl, mix together coconut and condensed milk.
You’ll want to make sure the coconut is completely covered but not too sticky.
With the help of a spoon, drop mini mounds of your coconut mixture into each section of your muffin tin.
Your mounds should be pretty compact so that they don’t fall apart in the baking process.
Bake for 10 to 12 minutes.
Press and compact the macaroons if necessary and let cool on a rack.
Using the double boiler method, melt your chocolate and drizzle on top of each cooled macaroon.
Let the chocolate set and bon appetit!
Nutrition
Calories:
230
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
10
g
|
Cholesterol:
7
mg
|
Sodium:
98
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
70
IU
|
Vitamin C:
0.7
mg
|
Calcium:
67
mg
|
Iron:
0.6
mg