KarenDeel
Culinary Explorer
These Almond Butter Coconut Macaroons are a total game-changer!
Chewy, toasty, and perfectly sweet, they’re like a tropical vacation in every bite. ![Desert island :island: 🏝️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f3dd.png)
I made a batch and they disappeared so fast—definitely adding this one to my regular lineup! Give them a try and let me know if you’re as hooked as I am! ![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
Almond Butter Coconut Macaroons
Ingredients:
![Glowing star :star2: 🌟](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
![Desert island :island: 🏝️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f3dd.png)
![Cookie :cookie: 🍪](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f36a.png)
![Face savoring food :yum: 😋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60b.png)
Almond Butter Coconut Macaroons
Ingredients:
- 5 ½ cups flaked coconut
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or aluminum foil.
- In a large bowl, mix together the flaked coconut, flour, and salt.
- Add the sweetened condensed milk and vanilla extract to the coconut mixture. Use your hands to blend everything until well combined.
- Using a small ice cream scoop, drop spoonfuls of the mixture onto the prepared cookie sheets.
- Bake in the preheated oven for 12 to 15 minutes, or until the coconut is toasted to a golden brown.
- Let cool slightly, then enjoy your delicious macaroons!