Coconut Macaroons are a toasted sweet coconut drop cookie. They are great gluten free treat and super easy and quick to make.

Earlier this week I posted about macarons. Macarons and macaroons often get confused for each other. While they are spelled very close and many people mispronounce (and sometimes even misspell) macarons, they are very different. 

Macarons are delicate sandwich cookies and macaroons are usually made of coconut and are drop cookies. Macaroons can also be made of other nuts like almonds and hazelnuts. 

Both originate in Italy. However, macaroons were popularized in the United Kingdom and macarons, France. 

Macaron is pronounced mah-kah-ron. Ending like Uncle Ron. Macaroon rhymes with loon. 

I was introduced to Coconut Macaroons when I lived at the guest ranch in Colorado. They are wonderful sweetened mounds of coconut. They are fantastic! 

Most coconut macaroons have whipped egg whites mixed in. This recipe is the lazy person’s way of making them. There is no separating or whipping of eggs.  Just some opening, mixing, and dropping. 

Almond and coconut have similar flavors. Adding almond extract to the sweetened condensed milk give the coconut flavor a boost.  You can also add chocolate chips, almonds, or even cocoa powder. 

I took these to my office this week and they were gobbled up. If you love coconut, you will love these. 

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Coconut Macaroons

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Ingredients

Coconut Macaroons

• 1 1/2 tsp almond extract
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 28 oz sweetened flake coconut (2 bags)

• 1 bag milk chocolate chips

Instructions

1. Preheat oven to 325. Cover sheet pan with parchment paper.
2. In a small bowl mix together sweetened condensed milk and extracts.
3. In a large bowl, add coconut then pour milk mixture over the coconut.
4. Mix until coconut is well coated.
5. Using a medium scoop, scoop coconut mixture and place on sheet pan. I found that after scooping coconut mixture, there is coconut sticking out the sides. Press it in toward the center and press down to compact the mound.
6. Bake for 15 - 17 minutes until mound begin to brown.
7. Cool completely before eating.
8. If dipping in chocolate, heat a bag of chocolate chips (I used milk chocolate) in a double boiler and dip. Allow to harden before eating.

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