Recipe courtesy of Haley Miller
Coconut Macaroons
Total:
2 hr 45 min
Active:
30 min
Yield:
25 to 28 Macaroons
Level:
Easy
Total:
2 hr 45 min
Active:
30 min
Yield:
25 to 28 Macaroons
Level:
Easy

Ingredients

Directions

Special equipment: a small (1-tablespoon) scoop

Preheat the oven to 325 degrees F.

In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.

Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.

Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.

Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Macaroons

Recipe courtesy of Sherry Yard

Coconut Cupcakes

Recipe courtesy of Ina Garten

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

French Coconut Pie

Recipe courtesy of Trisha Yearwood

Coconut Cream Pie

Recipe courtesy of The Neelys

Coconut Macaroons

Recipe courtesy of Food Network Kitchen

Coconut Macaroons

Recipe courtesy of Ina Garten

Coconut Macaroons

Recipe courtesy of Meredith Tomason

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking