These squares are packed with five layers of yumminess- graham crackers, pecans, chocolate, condensed milk and coconut.

My favorite way to toast coconut is in the oven. They were so so dry, but, entirely my fault.

I’m Sally, a cookbook author, photographer, and blogger. In a 350 degree oven, melt a stick of butter is a small casserole dish Add a cup of graham crackers, crushed NO NEED TO STIR this is a layered cookie Next some shre... All guides © 2020 their respective authors. Bake until the coconut is golden brown, about 3-4 more minutes.

You don’t want to end up with burnt coconut.

A pastry cutter works great. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I wasn’t thinking about it too hard and added all the coconut in one go without waiting to see how moistened it would be. It is also great for decorating cakes and cupcakes. Using a large cookie scoop, scoop a heaping 1.5 Tablespoons of the mixture and place onto prepared baking sheet at least 2 inches apart.

I have a bunch of liquid egg whites in my fridge that need to be used up! From Maria Lichty of Two Peas and Their Pod.

I made these with desiccated coconut and they tasted nice but next time I’ll add only 3 cups of coconut to begin with. Sally, When I made these Coconut Macaroons the liquid seemed to pool at the bottom of the macaroon during cooking leaving the tops a little dry and the bottoms wet…what do I need to do different the next time? Very simple, no chocolate, just you’re basic recipe.. thanks again, you make my baking so easy :). Add i... Chock-full of protein! I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite. Thanks very much for the reply, so nice of you! These are so easy and perfect because we can’t find flour right now! We loved them dipped in chocolate. They’re made with simple ingredients and are naturally gluten free cookies. Made these while in self this weekend. Even the kids loved helping. It makes your kitchen smell amazing! Avoid over-baking. In our coconut dessert recipes, we use everything from unsweetened coconut flakes and sweetened shredded coconut to coconut milk and coconut cream.

Love your recipes, Sally. While they’re absolutely incredible plain, I love dipping the bottoms in melted dark chocolate. Drain.

Hi Sally, I ended up using half sweetened (that’s all I had in the house at the moment) and half unsweetened coconut. PLEASE SEE MY. Or try sprinkling toasted coconut on yogurt or ice cream as a sweet and crunchy topping! Thanks Sally! Today though I strayed and tried a DIFFERENT macaroon because I wanted them to taste more like Samoa girl scout cookies. We have those, too. When you’re feeling fancy, dress the simple recipe up with any of my suggested varieties in the recipe notes. What about some homemade müsli bars?

Hearty oats, chewy dried fruits, and a hint of bitterness from dark chocolate. Hi Carol! ~Enjoy! After 3 minutes, open the oven and gently stir the coconut with a spatula. The pulsing did make the 4 and 3/4 cups more like 4 and 1/4 cups and since I only purchased one 14 oz bag of coconut I did not have enough for the full recommended amount. Other varieties: If you’re looking for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the right place. Gather your filling ingredients. It worked great and they were delicious! ... Chewy pumpkin pie flavored cookies. You need shredded or even flaked.

Only a precise 20 minutes, or until golden brown.

Sorry! After 3 minutes, open the oven and gently stir the coconut with a spatula. Use a mixer. Any more than 4 and 3/4 cups will give you dry and flimsy coconut … by Esty Shpigel.

Beating the dough creates deliciously fluffy volume, something whisking by hand just won’t get you. It is, however, loaded with good nutrition and plenty of natural high fiber. Note: It's best to follow this recipe exactly. 1 bowl recipe; Just 5 simple ingredients; You need 4 and 3/4 cups of sweetened shredded coconut, which is a little less than a standard 14-ounce package. The other ingredients you’ll need are egg whites, vanilla extract, and sugar. Whip the cream but make sure you don't overdue.

To be honest, I love unsweetened coconut for a lot of baking– however, it’s not the best coconut for my macaroon recipe.

Sally, is it possible to use unsweetened coconut instead of sweetened? Use a cookie scoop for perfectly shaped cookies. As usually, another fantastic recipe. These aren't too sweet or too soft. Hi Sally, Made these this morning, can’t believe how easy! I find this happens when there isn’t enough coconut to soak up the liquid– try adding another 1/2 cup of coconut. Grab a cookie, take a seat, and have fun exploring! Add butter and brown sugar so it can melt as the potatoes cool for mashing. Hi Lynn! Made these for the second time today.

Makes 1 cup. Love your recipes!

Paleo, and egg, gluten, nut and sugar free I am using my nutrabullet, but you can use any high power food processor or blender. Give them as presents Main ingredients + do... Add any additional mix ins.

So I’m not sure how big they’re supposed to be.

more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Over-baking will dry out your coconut macaroons. Maybe you can search the internet for another macaroon recipe that calls for unsweetened.

The first time I used a heaping tablespoon and a half and made 16. Also, I didn’t pulse the coconut because some of what I had was shredded. My daughter made these for Christmas. I went ahead a tried, they came out super dry with the desiccated coconut. While you got your chocolate chips melting in a double boiler start placing stick... Hi there!