Easy coconut macaroons

Diets

Vegan
Gluten free

Ingredients

Baking & Spices
- 1 cup Powdered sugar

Found on amiraspantry.com

Description

Hi, I am Amira, welcome to my favorite smorgasbord of modern and traditional recipes!

A delicious and festive holiday cookies.

I’m overjoyed that you have stopped by! This blog combines my passions for baking, cooking, recipe development, family stories, and lots and lots of memories. I share a smorgasbord of modern and traditional recipes that I make for my little family. Here you’ll find kid friendly recipes, Middle Eastern recipes, European recipes, American recipes… in short, any recipe that is just too good not to share!

Ingredients

5 1/3 cup sweetened coconut flakes.
1 cup powdered sugar
3 large eggs.
8 Tablespoons dry milk.
a dash of vanilla or 1 teaspoon vanilla or almond extract.
4 oz semi sweet chocolate bar.
Maraschino cherries.

Directions

Preheat oven to 350F. *Spread the coconut on a baking sheet and toast for 15-20 minutes in the oven until lightly browned. Let it cool down. In a mixing bowl, combine toasted coconut and sugar , mix well. In a separate bowl beat eggs with vanilla then add to the coconut mixture and mix. Gradually add the dry milk until mixture forms something like a sticky dough. Place in the fridge for a couple of hours or overnight, covered. Using a small ice cream scoop, form balls and either drop it into a silpat or a parchment paper lined cookie sheet. You can scoop the mixture into wet hands to form uniform balls. If you are using cherries, add half a cherry on top of each macaroon. Bake for 14-17 minutes until it is more browned. Let it cool down, while you melt the chocolate. Drizzle chocolate on top to form ribbons or cover half or all the macaroon with the melted chocolate. Let it set on the countertop for 5 minutes then you may pop it in the fridge until completely set. Serve and Enjoy!!!