Tres Leches Coconut Macaroons

Tres Leches Coconut Macaroons

My mom loves coconut macaroons, and all coconut desserts, really. So growing up we ate a lot of coconut paletas (sort of an ice-creamy popsicle), coconut cakes, and cakes covered in coconut. If you like coconut, too, you will love these cookies!

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They are so simple to make (just five ingredients!), and everything a coconut macaroon should be — soft and succulent on the inside with sticky little golden bottoms and just barely browned coconut flakes on top.

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I like to use vanilla bean paste in this recipe because it adds the fancy little flecks of vanilla without tinting the whole cookie, but vanilla extract will work just fine if that’s all you have. For extra glamour, you can drizzle dark chocolate on top, too!

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Or, if you’re wanting something more festive for Spring, you can use the same recipe to make these sweet little birds’ nests!
To make the nests, follow the instructions for making the dough in the recipe below. Then, instead of shaping the dough into balls, use your (wet) hands to shape the dough into little nest shapes, and place them on the parchment-lined baking sheet.
After baking, fill the nests with mini cadbury eggs, jelly bean eggs, or any other egg-shaped candy :) When wrapped up individually, they are perfect for giving to teachers and friends or neighbors. Hope you enjoy them as much as we do! And happy Spring everyone!

Tres Leches Coconut Macaroons

Makes 15 cookies

 

Ingredients:

1 14-ounce bag (5 1/3 cups) sweetened shredded coconut

1/2 cup sweetened condensed milk

2 Tablespoons Greek yogurt

1 Tablespoon heavy cream

1 teaspoon vanilla bean paste (or vanilla extract)

Optional: dark chocolate or candy melts for decorating

 

Instructions:

Line baking sheet with parchment paper.

In a medium bowl, mix all of the ingredients until well-combined. The dough will be very sticky, so wet your hands with a little water before shaping the dough into balls. Using your hands, shape the dough into balls and place on parchment-lined baking sheet, about 2 inches apart.

Bake at 325 for 15-20 minutes. Cool thoroughly. Decorate with melted dark chocolate or candy melts, if desired. Serve!

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