Baking,  Cookies

4 part 2 step Macaroons

4 part 2 step macaroons
4 part 2 step macaroons

4 ingredients.

Mix the dry and wet separately




Blend these two ingredients together.

  • 4-1/2 cups of shredded or flake coconut (any coconut will do really)
  • 1/2 cup flour

Now, measure

  • 1 can of sweetened condensed milk, 300ml size (equals about 12 oz)
  • 2 tsp of vanilla

Blend the vanilla into the milk. I left the milk right in its can and stirred in the vanilla. I do this so the vanilla is evenly dispersed and it thins the milk which ill make it easier to stir in.

Now pour the milk/vanilla into the coconut/flour and stir with a spoon or use your mixer. Spoon will do. Mix until combined.


4 part 2 step macaroons
4 part 2 step macaroons
4 part 2 step macaroons
Ready to scoop.

I use a #24 ice cream scoop for pretty much all my cookie making. This one is no different. The macaroon easily releases from the scoop.

4 part macaroons
Ready for the oven.

The oven was already preheated from making a lasagna for supper. So when the pasta came out, these went in. 175C (350F) for 13 minutes is what i baked these for. They probably could have gone another minute but they are good as is.

Of course, we could just stop with a plain macaroon. Everything tastes better with chocolate. 🙂 And there’s always a bowl in the snacks cupboard that has some level of melted chocolate in it.

Chocolate dipped macaroons.
Chocolate dipped macaroons.

All done!




A Newfoundland born Canadian with a life long interest in woodworking, baking and anything else that peaks my curiosity.

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