Toasty Macaroons

These toasty macaroons are the perfect sweet treat! They are made with shredded coconut, almond flour, and a touch of honey for sweetness. The outside is crispy while the inside is chewy- they will melt in your mouth!


  • 1. Toasted Coconut Flakes – 2 (3.5oz) packages
  • 2. Sweetened Condensed Milk – ⅔ cup
  • 3. Rum Flavored Extract – 1 teaspoon
  • 4. Ground Ginger – ¼ teaspoon
  • 5. Candied Cherries (red and green) – ½ cup, halved


1. Preheat oven to 325 degrees F (170 degrees C).

2. Combine coconut, milk, rum extract, and ginger. Stir until well blended.

3. Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center.

4. Bake 15 minutes or until firm.
5. Remove from cookie sheet to wire racks

Nutrition Facts

  • Serving size: 1 macaroon
  • Calories: 107
  • Fat: 5.4 g
  • Saturated fat: 4.3 g
  • Unsaturated fat: 0.1 g
  • Trans fat: 0 g
  • Carbohydrates: 13.6 g
  • Sugar: 11.9 g
  • Fiber: 0.7

Why do my coconut macaroons spread?

There are a few reasons why your coconut macaroons may be spreading too much. One reason could be that they’re not cold enough. I like to start by making a small batch of 2-3 macaroons, to make sure they’re ready to bake. If they spread too much, return the macaroons to the refrigerator for another 20 minutes.

Another reason could be that you’re using too much egg white in your recipe. Egg whites act as a leavening agent and can cause your macaroons to spread too much. Try reducing the amount of egg white in your recipe and see if that helps.

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Finally, it’s also possible that you’re not packing the shredded coconut tightly enough before shaping the macaroons. Be sure to pack the Coconut firmly so that it holds its shape when baked.

Is there a difference between a macaroon and a macaron?

Macarons and macaroons are two similar-sounding cookies that are often confused for one another. Though both cookies are made with egg whites, sugar, a few drops of vanilla and a pinch of salt, they differ in their key ingredients. Macarons are typically made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut.

The difference in ingredients gives each cookie a distinct flavor and texture. Macarons have a light, airy texture and subtle almond flavor, while macaroons are denser and have a pronounced coconut flavor. When it comes to appearance, macarONSare distinguished by their round shape and smooth top, while macAROONSare more flattened ৮and have a bumpy surface.

Do the French say macaron or macaroon?

Most people do not understand the difference in pronunciation of these two words; they are not both pronounced like “macaroon.” Macarons are French, and anyone who has studied the French language knows that the French do not have the “ooh” sound in their language, but rather an “aw” sound, as in the word “gone.”

The correct pronunciation for macaron is therefore “mah-kah-rone,” with the emphasis on the second syllable. The word macaroon, on the other hand, is derived from the Italian maccarone or ammaccare, which means to crush or batter. It entered into English via Old French and ultimately comes from Latin macerāre (meaning to soften by soaking). As such, it is correctly pronounced as “ma-ka-roon.

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What’s the proper pronunciation of macaron?

The proper pronunciation of macaron is actually quite simple – it’s simply pronounced as “mac-a-rohn”. However, there seems to be some confusion on how to properly pronounce this French pastry.

So, let’s break it down. The word “macaron” is derived from the Italian word “maccarone”, which means paste. The French then took this word and adapted it to create the delicacy we know today.

When pronouncing “macaron”, you want to stress the syllable that comes before the last one – in this case, that would be the “a”. So you say it like “mac-a-rohn”. The final syllable should be pronounced more softly, almost like a whisper.

Why did my coconut macaroons go flat?

There are several reasons why your coconut macaroons might have gone flat. One possibility is that you didn’t refrigerate them before baking. Macaroons need to be cold prior to baking, otherwise they can spread out too much and become flattened. So if your macaroons start spreading out once they’re out of the refrigerator, return them to the fridge for another 15-20 minutes.

Another possibility is that you used old or stale coconut flakes. Coconut flakes can lose their moisture over time, which can cause them to not only go flat, but also become dry and crumbly. To avoid this, make sure to use fresh coconut flakes that haven’t been stored for too long.

Finally, it’s also possible that you simply overcooked your macaroons. They should be baked until golden brown on the outside and moist on the inside – if they’re overcooked, they’ll become dry and crumbly regardless of how fresh your ingredients are. So if your macaroons seem a little bit too flat, try cooking them for a shorter amount of time next time around.

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