Coconut Macaroon Gems are soft and gooey on the inside and crisp toasted coconut on the outside – a simple to make sweet treat that’s ready in minutes.
Do you ever get a craving for something sweet, yet you want more than a candy bar or a cookie from the market? Or you need a quick little dessert to serve? These little Coconut Macaroon Gems are the perfect answer. They are sticky and gooey on the inside but crisp with toasted coconut on the outside. Made with coconut and sweetened condensed milk, they’ll also keep for days on the counter, if they last that long.
HOW TO MAKE COCONUT MACAROON GEMS
The main ingredient in these tasty coconut macaroons is sweetened condensed milk. In a perfect world, the recipe would call for coconut and condensed milk in the exact amount in which they’re packaged. But, a 14 ounce can of sweetened condensed milk is just slightly too much liquid for the coconut. This results in the extra liquid pooling and burning under the macaroons as they bake. This happened to me a few times until I figured out the problem. To fix it, remove 2 tablespoons of the sweetened condensed milk from the can before pouring it into the coconut and the recipe should work just fine.
- Sweetened Flaked Coconut
- Sweetened Condensed Milk
- Vanilla Extract
- Bright Pink Candy Melts (optional)
Coconut Macaroon Gems could not be easier to make. Just mix all of the ingredients except the eggs in a large bowl. Beat the egg whites until stiff and fold into the coconut mixture. Drop by spoonfuls onto a parchment lined sheet pan and bake for 10 to 13 minutes, until golden.
The cookies will come out of the oven very tender, so let them cool completely before serving. They’ll firm up as they cool.
If you’d like to dip the macaroons in candy coating melt the candy in a microwave safe dish for 1 minute, then stir until smooth. If it’s not hot enough to melt and stir, continue heating in 15 second intervals until the candy will stir smoothly.
Hold the cooled macaroons gently on the sides with your fingers and dip into the candy. Let any excess run off into the bowl and set the macaroon on parchment paper let the candy harden. DO NOT use wax paper – the macaroons will stick to wax paper.
Refrigerate the coated macaroons for about 10 minutes and they’ll be set and ready to eat!
YOU MAY ALSO LIKE
- Sweetheart Chocolate Bark
- Salted Caramel Chocolate Pretzel Bars
- Walnut Chocolate Chip Cake Mix Bar Cookies
- Baked Toasted Coconut Donuts
- Coconut Almond Bread Pudding
Coconut Macaroon Gems
Click highlighted ingredients to buy them!
- 14 ounce sweetened flaked coconut
- 14 ounce sweetened condensed milk, 1 can less 2 tablespoons *see notes
- 1 tbsp vanilla extract
- 2 large egg whites
- pinch salt
- 2 cups pink candy melts, (optional)
- Preheat the oven to 325 degrees F. Line a baking sheet with Parchment Paper. Spray paper with cooking spray.
- In a large bowl, combine the coconut, sweetened condensed milk and vanilla. In another bowl, using hand mixer whip the egg whites until stiff. Use a spatula to fold the egg whites into the coconut mixture.
- Drop by small cookie scoop or teaspoonful onto prepared baking sheet. Bake for 10-13 minutes, until lightly browned around the edges and the tops of the macaroons are golden. Remove from the baking sheet and put on a rack to cool completely.
Optional Candy Coating
- Place candy melts in a microwave safe bowl. Microwave in 30 second increments until the candy is melted, stirring after each heating.
- Dip bottom of each macaroon into melted candy, allowing excess to drip off. Place on parchment paper and allow candy to set before serving.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.