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440.248.5222
28560 Miles Road, Solon, Ohio 44139

Coconut Macaroons

By: Chef Richard     Category: Dessert 

Ingredients:

  • 2  pounds shredded coconut
  • 2  tablespoons flour
  • 1  teaspoon salt 
  • 1  14-ounce can sweetened condensed milk
  • 1  teaspoon vanilla
  • 1  bag chocolate chips (optional)

Instructions:

  • Preheat oven to 300°F. Combine coconut, flour and salt in a small mixing bowl. Add milk and vanilla, stirring to combine. 
  • Using an ice cream scoop, drop scoopfuls of the mixture onto a sheet tray lined with parchment or waxed paper. 
  • Bake until outsides are light golden. (Check at 5-minute intervals.) When done, remove to a cooling rack. 

Note: If you would like to have chocolate-dipped macaroons, melt the chocolate chips and dip the top of each cooled macaroon in the chocolate. Place on a plate and then chill until chocolate is set. Or skip the chocolate and enjoy plain with a cup of coffee.