Vanilla Coconut Macaroons







A recipe from the cuisine, allowed in a / / diet.

These sweet bites come straight from the French cuisine, but with a twist. You don’t have to use egg whites, just settle instead for whipped cream and condensed milk. Mix these with coconut flakes to get that special texture and coconutty aroma. Enrich this with vanilla flavor and lemon juice.

Nutritional Chart

Calories: 369 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 4 g
  • 26 g
  • 31 g

Ingredients Needed for Vanilla Coconut Macaroons

⅔ cup condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups of coconut flakes
1 cup whipped cream
½ cup sprinkles (save some for garnishing)
¼ cup melted chocolate

How to Make Vanilla Coconut Macaroons

  1. Add the condensed milk, vanilla extract, lemon juice, and coconut flakes to a bowl. Season with salt and mix until even.
  2. Add the whipped cream and mix more. Add 2 tablespoons of sprinkles and continue to mix until even.
  3. Form semispherical balls with this mixture using a scoop. We’ve got 18 of them. Line a baking tray with parchment paper and place the balls on it. We made 2 batches of 9 macarons each. Bake for 15 minutes at 280⁰F/140⁰C.
  4. Coat the round part of each macaroon with chocolate and sprinkles. Serve on a tray.

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