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Cook: 15 minutes | Servings: 2 dozen


Makes about 2 dozen

  • 6 cups sweetened shredded coconut flakes
  • 1 can sweetened condensed milk
  • 3 teaspoons vanilla extract
  • ½ cup chocolate chips
  • 1 tablespoon vegetable oil

Preheat the oven to 170ºC.
In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined. Use a spoon to scoop out the mixture to form small mounds, spaced about 2 cm apart on baking sheet.
Bake for 15 minutes until the tops are golden brown and the macaroons are your desired level of crispiness.

Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate and sprinkles and serve.

Recipe posted by Dalal Al Boush

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