Best 9 One Bowl Coconut Macaroons Recipes

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One-bowl coconut macaroons are a delightful and easy-to-make treat that can be enjoyed by people of all ages. Made with just a few simple ingredients, these macaroons have a crispy exterior and a soft, chewy interior, and are bursting with coconut flavor. The best recipes for one-bowl coconut macaroons are those that use high-quality ingredients and simple techniques, resulting in a delicious and satisfying dessert that is perfect for any occasion.

Here are our top 9 tried and tested recipes!

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BAKER'S ONE BOWL COCONUT MACAROONS



BAKER'S ONE BOWL Coconut Macaroons image

Swoon for these BAKER'S ONE BOWL Coconut Macaroons. Our macaroon recipe is deceptively simple to make and offers delicious flavor.

Provided by My Food and Family

Categories     Baking Ingredients

Time 30m

Yield 18 servings, 2 cookies each

Number Of Ingredients 6

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg white s
1 tsp. almond extract

Steps:

  • Heat oven to 325°F.
  • Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
  • Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
  • Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 15 g, Protein 2 g

ONE BOWL MACAROONS



One Bowl Macaroons image

Make and share this One Bowl Macaroons recipe from Food.com.

Provided by Charlotte J

Categories     Drop Cookies

Time 20m

Yield 48 macaroons

Number Of Ingredients 3

2 2/3 cups coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F.
  • Mix coconut, milk and vanilla in large bowl.
  • Drop by teaspoonsful, about 1 inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.
  • Bake 10 to 12 minutes or until golden brown.
  • Immediately remove from cookie sheets.
  • Cool on wire racks.

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

BASIC COCONUT MACAROONS



Basic Coconut Macaroons image

Provided by Food Network Kitchen

Time 40m

Yield about 30 macaroons

Number Of Ingredients 5

3 large egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 14-ounce package sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

BAKER'S ONE BOWL MACAROONS



BAKER'S ONE BOWL Macaroons image

You only need three ingredients to whip up a batch of these chewy, rich coconut macaroons.

Provided by Allrecipes Member

Time 1h24m

Yield 12

Number Of Ingredients 3

2 ⅔ cups BAKER'S ANGEL FLAKE Coconut
⅔ cup sweetened condensed milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees F.
  • Mix coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets. Press down ends of coconut with back of spoon.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from baking sheets. Cool completely on wire racks.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 23.1 g, Cholesterol 5.8 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 8 g, Sodium 97.6 mg, Sugar 19.1 g

BAKER'S ONE BOWL MACAROONS RECIPE



BAKER'S ONE BOWL Macaroons Recipe image

You'll never buy these treats at a bakery again after this Macaroons recipe. See how simple our BAKER'S ONE BOWL Macaroons recipe is to make!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Number Of Ingredients 3

2-2/3 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup canned sweetened condensed milk
1 tsp. vanilla

Steps:

  • Heat oven to 350°F.
  • Combine coconut, milk and vanilla. Drop by heaping teaspoonfuls, about 1 inch apart, onto well-greased baking sheets. To prevent burning, press down any ends of coconut shreds with back of spoon.
  • Bake 10 to 12 min. or until golden brown. Immediately transfer from baking sheets to wire racks. Cool completely.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

THE BEST COCONUT MACAROONS EVER!



The Best Coconut Macaroons Ever! image

I have lost my macaroon recipe and was trying to find a new one on the web. However, there was not one that seemed to me was the "correct" recipe so I have composed my own recipe from memory. Most recipes did not use egg whites and instead added flour which made no sense to me since they are not cookies... I must say that MY recipe is absolutely delicious and the best macaroon recipe out there :)

Provided by Izzardine

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 5

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
2 egg whites
1 teaspoon vanilla extract
12 ounces chocolate chips (see optional)

Steps:

  • Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
  • Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
  • In another bowl mix the coconut, condensed milk and vanilla extract. Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
  • Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
  • At one point you should have set your oven to 325 degrees Fahrenheit... Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky... The best way to try to avoid this is removing them while hey are hot.
  • Optional Steps Follow.
  • After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
  • Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).

Tips:

  • Use unsweetened coconut flakes for a healthier version of the macaroons.
  • Toast the coconut flakes in the oven for a few minutes to enhance their flavor.
  • Use a silicone baking mat or parchment paper to prevent the macaroons from sticking to the baking sheet.
  • Bake the macaroons until they are golden brown around the edges.
  • Let the macaroons cool completely before storing them in an airtight container.

Conclusion:

One-bowl coconut macaroons are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these delightful cookies that are sure to please everyone. Whether you are a beginner baker or a seasoned pro, this recipe is sure to become a favorite. So next time you are looking for a sweet treat, give these one-bowl coconut macaroons a try. You won't be disappointed!

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