This is a sponsored post written by me on behalf of Rubbermaid®. All opinions are 100% mine.
As soon as the temperature drops, I get what I call “the baking bug,” where I get the urge to bake all.the.things. Especially yummy treats. Recently, Jazzy and I made coconut macaroons to kick off the holiday baking season. Keep reading for the simple (so so simple) festive coconut macaroons recipe that is both fun to eat and fun to share as well as a colourful way to store/gift them.
Sharing Joy | Easy Festive Coconut Macaroons Recipe
Full disclaimer, I’ve made lots of macarons in the last few years, but I’ve never made coconut macaroons before, so I wasn’t too sure what to expect! When I was looking for a recipe, a lot of them required flour and egg white. I was able to find a recipe that only needed three ingredients and decided to go with that one. Plus, when I’m baking with my toddler, the fewer ingredients, the better lol.
For the coconut macaroons
- One can of sweetened condensed milk
- 4 cups sweetened shredded coconut flakes
- 1 tsp vanilla extract
- 1 cup of semi-sweet or dark chocolate chips
- One tablespoon of coconut oil
- Festive sprinkles of your choice
- Preheat the oven to 350.
- Line a baking pan with parchment paper or silicone baking mat.
- In a large mixing bowl, add the shredded coconut flakes, sweetened condensed milk, and the vanilla extract. Stir all the ingredients well until the shredded coconut flakes are entirely covered with the sweetened condensed milk. Use an ice cream scoop to scoop the coconut mixture into 1 1/2 inch balls unto your baking pan. Bake at 350 for 10 minutes or until golden brown.
- Let the macaroons cool completely before the next steps.
- Melt the chocolate chips. Stir in the coconut oil (this will give the melted chocolate a creamy and shiny texture).
- Add the melted chocolate in a piping bag and decorate the cooled macaroons. You don’t have to make it pretty, and you can add as much or as little as you want.
While the chocolate is still wet, add some sprinkles. This part was Jazzy’s favourite part of this recipe! She went wild lol.
Enjoy your festive coconut macaroons!
Since sharing is caring, you can put some in an air-tight container, add a bow on top and give it to family or friends.
Before scooping the coconut mixture unto the baking sheet, let it sit for about 10 minutes. This gives the coconut the chance to soak up the sweetened condensed milk.
I ended up baking my coconut macaroons for 12 minutes.
Now for the colourful way to store your coconut macaroons (if there still some left that is lol)!
You can keep the coconut macaroons for up to one week at room temperature. I put mine in my new Rubbermaid® Holiday TakeAlongs®. For long-term storage, you can wrap the individual coconut macaroons tightly in plastic wrap and place them in a freezer-safe, air-tight container.
The new Rubbermaid® Holiday TakeAlongs® comes in 3 festive colours that are just perfect for the holidays. They are available for a limited time only in Mulberry Spice, Aspen Pine, and Toffee Nut colours!
What I love about these TakeAlongs® containers is that you can put them in the microwave. They are also freezer safe, and you can safely put them on the top rack of your dishwasher.
The bases and lids are BPA FREE and have Quik Clik Seal™ So that you can bring them along to work or school; the contents in the containers will stay secured.
These festive coconut macaroons were so simple to make and turned out soo good! They were sweet and soft and chewy. The sprinkles gave it a fun and festive look, which makes it a perfect treat to give as well.
The new Rubbermaid® Holiday TakeAlongs® are only available while supplies last so get them before they’re gone!
What yummy treats do you plan on baking this holiday season?