Easy Coconut Macaroons33 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“Sweet chewy macaroons with a chocolate topping.” - by SUSE
Original recipe yields 1 dozen
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets and lightly dust with cornstarch.
- In a medium bowl, stir together the coconut, sugar and cornstarch. Add the egg and salt, mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 13 to 15 minutes in the preheated oven, until golden brown. When cool, drizzle with melted chocolate.
Amount Per Serving (12 total)
- 92 cal
- 3.6 g
- 14.8 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"I tried the 1st batch as directed-and I ended up with cookies that had spread over the whole pan. The 2nd batch, I omitted the cornstarch, replaced 1/4 c of sugar with icing sugar (confectioners) and ..." See moreadded 2tbsp of flour. Beautiful!"
"I found these sweets quick and easy to make. They would add an old fashioned touch of elegance to any tray of goodies. I used parchment to line my cookie sheet, and had no trouble with sticking, but ..." See moreI slightly under-baked the first sheet and they ended up too soft. Just make sure the edges are golden and they should be fine. Also, they spread our alot! I thought I was making pretty small drops, until they came out! They were about four times larger in diameter! All in all, very, very good!"
"I made a double batch of these. I did drizzle them with chocolate. It adds a really snazzy touch to them. My first batch I followed the directions. I found that greasing and starching the cookie sheet..." See more DID NOT work. They were difficult to remove and frustrating. The second batch I used parchment paper which worked wonderfully. Whoever invented parchment paper deserves a scratch and sniff sticker!"
Coconut Macaroons III
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