So, you know I’m obsessed with Coconut Macaroons. I will pass up a cookie, brownie or bar any day to get my hands on a Macaroon…I’m obsessed.
Every Easter, my family typically makes a lot of carrot and coconut based desserts for our big day. So this year, I’m thinking we should all make these Easter Macaroons. And let’s be real…change up your sprinkles and you can have any kind of Macaroon you want…July 4th Macaroons, Valentine’s Day Macaroons, Halloween Macaroons, Christmas Macaroons…you get the idea. We’re just mixing and matching over here.
5 1/2 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 teaspoon salt
1 (14 oz) can of sweetened condensed milk
1 teaspoon vanilla
8 oz vanilla almond bark*
Preheat your oven to 350 degrees.
Spray your cookie sheet with Pam or line it with parchment paper. Set aside.
In a mixing bowl, combine coconut and flour with a wooden spoon. Stir in your salt, milk and vanilla.
Drop by the two tablespoons full on to your parchment paper.
Bake 15 to 20 minutes or until lightly brown and toasted.
Remove from oven to cool one minute while you’re preparing the almond bark.
Microwave the almond bark, stirring every 45 seconds until smooth. Drizzle your melted almond bark down over each macaroon and then go back and quickly add sprinkles on top (the almond bark will set quickly).
Serve either warm or room temp. Store in an airtight container on the counter.
This recipe should make about 1 1/2 dozen macaroons.
*Almond bark is sold on the chocolate chip aisle and typically comes in a 24 oz package (with 12 squares each 2 ounces a piece). You only need 4 squares. You can use a vanilla candy coating too…sold in the same type of package. They’ll both work just fine.