Coconut Macaroons à la Goldilocks
Soft on the inside, slightly crisp on the outside, and perfectly sweet — these coconut macaroons are a classic treat that’s easy to make and hard to resist!
Ingredients (makes about 24 pieces)
• 2 cups desiccated coconut (unsweetened or lightly sweetened)
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ cup butter, softened
• ½ cup sugar (add up to ¾ cup if you prefer it sweeter)
• 3 eggs
• 1 tsp vanilla extract
• 1 can (300 ml) sweetened condensed milk
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Instructions
1. Preheat the oven: Set the oven to 170 °C (340 °F). Line a baking tray with parchment paper.
2. Mix the dry ingredients: In a bowl, combine desiccated coconut, flour, and baking powder. Set aside.
3. Cream the butter and sugar: In another large bowl, beat the softened butter and sugar until light and fluffy.
4. Add wet ingredients: Mix in the eggs and vanilla extract until fully incorporated.
5. Combine everything: Add the condensed milk and mix well. Gradually fold in the dry ingredients until a thick, sticky batter forms.
6. Shape: Using a small ice cream scoop or spoon, form small mounds and place them on the lined tray. Leave space between each piece.
7. Bake: Bake for 18–22 minutes or until the edges are golden brown.
8. Cool: Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
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Tip: You can drizzle them with melted chocolate or top with a cherry for an extra touch!
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