Madigan made... coconut macaroons in a cup!
Many of you know that I adore coconut.
If you did not know that fact, please read this post and this post and you will see what I mean.
Some of you may remember that I gave up sweets for Lent (just Mo-Fr... believe me, even those five days a week have been a challenge).
So I think that ALL of you can appreciate how HARD it is for me to write this post.
But don't feel too sorry for me. I actually made these macaroons at Christmastime. I saved the pictures to share with you this month. The
Back in December, a couple of people mentioned to me that you could make coconut cookies with just coconut and sweetened condensed milk. I did not believe them. Then I found this recipe and this recipe online and realized that it was almost too easy.
One warning: these darlings are sticky!
If you want to make a traditional cookie, grease your baking sheets or use parchment paper. I thought I was smart and avoiding this concern by placing the cookies in mini cupcake wrappers. But the first night when we tried to eat them, the cookies were so sticky that it was hard to remove them from the wrapper.
My husband put it so eloquently: "Yum. Paper."
I was ready to give up on them. But by the next day, the mixture seemed to 'set up' a little more and the cookies were much easier to remove from the wrapper.
Not too sweet and a little soft and chewy. The perfect little bite of coconut.
(Side note: I added the chocolate chips on top as an afterthought when I pulled the cookies from the oven. They are not really necessary and did not fully melt for me either. Up to you if you feel you want to add chocolate.)
Easy Coconut Macaroon Cups:
Ingredients:
1 can (14 oz) sweetened condensed milk
1 package (14-16 oz) flaked coconut
1 tsp vanilla
Optional: chocolate chips
Prep: Preheat oven to 350 degrees. Grease your baking sheets or line mini muffin tins with baking cups.
Combine: Mix the first 3 ingredients.
Spoon: Drop a teaspoonful of the coconut mixture onto your prepared baking sheets or baking cups.
Bake: Bake for about 10-15 minutes until edges of the coconut lightly brown. Check frequently towards end of baking time.
Cool: Remove and cool on a wire rack. Optional: add chocolate chips to the top of the coconut cups at this point.
Note: If you used baking cups, my advice: Wait one day prior to enjoying the cookies. I think it might be easier to remove them from the cupcake liners that way.
I'm craving coconut right now. Darn. Easter is almost here, right?
