I love coconut. Coconut turnovers. Coconut water. Coconut rum. All of it. If you love coconut and easy recipes, then this one is for you. No flour, no baking soda, no baking powder, no complicated measuring, no electric mixer. Just a bowl, a spoon, a baking sheet, some parchment paper, and four ingredients. That is it. It’s as simple as can be and ready in under 30 minutes. Let’s get started.
Mango Coconut Macaroons
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 25-30 macaroons
- Difficulty Level Novice
Ingredients
- 1, 14oz bag of shredded coconut
- 2 tablespoons of vanilla extract
- 1, 10oz can of condensed milk
- 1 bag of Nature's Finest Dried Mango
Instructions
- Preheat the oven to 350 degrees.
- Place the shredded coconut into a large mixing bowl.
- Add in the vanilla extract and stir.
- Pour in the can of condensed milk and stir thoroughly.
- Using a kitchen scissors, cut the mango into tiny pieces. Cut the mango until you have 1 1/2 cups of tiny mango pieces.
- Stir in the mango so that you have a beautiful mix of coconut and mango. Be sure to stir the mixture well so that you do not end up with macaroons that have all coconut and no mango.
- Line a baking sheet with parchment paper
- Using a miniature scooper, scoop out little balls of the coconut mango mix and place them on the parchment lined baking sheet. Be sure to leave a little space between each macaroon. Repeat this process until all of the mixture has been used.
- Place the macaroons into the oven and allow them to bake for 15 minutes.
- Once 15 minutes have passed, remove the macaroons from the oven and allow them to cool for 5-7 minutes.
- Remove the macaroons from the baking sheet, put them on plate or platter, and enjoy.
Rate this recipe
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5 People Rated This Recipe
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Average Rating
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- (4.3 / 5)
Delicious….
It is definitely 5 stars.
Best macaroons ever!!!
I’m not big on desserts, but after trying these bad boys, I’ve been hooked!!!