Mock Macaroons

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These bite-sized treats are a game-changer for anyone craving the classic coconut macaroon experience without the hassle of eggs and complicated folding techniques.

With just a few simple ingredients, you’ll be enjoying chewy, sweet, and utterly addictive Mock Macaroons in no time – and they’re sure to become a new favorite!

Ready Time

40 mins

Yields

6 servings

Table of Contents

Ingredients

1 1/2 cups unsweetened shredded coconut
1/4 cup sweetened condensed milk
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened

Instructions

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the unsweetened shredded coconut, granulated sugar, and salt.

Stir until well combined.

In a separate bowl, whisk together the sweetened condensed milk and vanilla extract. Add the softened butter to the mixture and whisk until smooth.

Add the wet ingredients to the dry ingredients and stir until a dough forms.

The mixture might look a bit crumbly, but that’s okay! Use your hands to shape the dough into small balls, about 1 inch (2.5 cm) in diameter. You should end up with around 6 balls.

Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie.

Bake for 18-20 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use high-quality unsweetened shredded coconut for the best flavor and texture. Always preheat your oven to the correct temperature to ensure even baking.

Don’t overmix the dough, as it can result in tough cookies.

Stop mixing once the ingredients come together in a ball. Chill the dough for 30 minutes if you find it too sticky to work with.

Keep an eye on the cookies after 15 minutes of baking, as they can quickly go from underbaked to overbaked.

Store your Mock Macaroons in an airtight container at room temperature for up to 5 days. These cookies freeze well, so consider doubling the recipe and freezing some for later.

Be gentle when handling the warm cookies, as they’re delicate and can break easily.

If you want a crisper exterior, bake the cookies for an additional 2-3 minutes.