Candied Fruit Coconut Macaroons

This recipe is proof that baking doesn’t have to be fussy or complicated to yield delicious results. You’ll need 3 ingredients for the macaroons, not counting the dip in chocolate which is optional (but when is chocolate ever optional?).

Here’s the gist of it: 14 ounces of sweetened condensed milk, 14 ounces of coconut, and 1 cup of chopped candied fruit- that’s it! These macaroons are sweet and toasty and the candied fruit gives them a subtle chew. Their bottoms get deliciously golden and bubbly as they bake on the cookie sheet.

If you’re not a fan of candied fruit (aka, fruitcake mix), then you can omit the ingredient. I’ve made this recipe with and without the candied fruit and both versions are delicious. I dipped these in chocolate which is an extra step, but it’s not much extra work and tastes delicious with toasty coconut!

Want more giftable goodies? 

Last year’s fifteenth day advent recipe was 

Candied Fruit and Nut Cups!

Candied Fruit Coconut Macaroons

Heather Baird

You'll need 3 ingredients for these macaroons, not counting the dip in chocolate which is optional (but when is chocolate ever optional?).

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Course Dessert

Cuisine American

Servings 30

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 14 ounces 1 can sweetened condensed milk
• 14 ounces 1 bag sweetened flake coconut
• 1 cup 225g mixed candied fruit
• 6 ounces semisweet chocolate chopped

Instructions

 

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl combine the milk, coconut and fruit; stir well. Scoop mixture by the level tablespoonsful and place on the prepared pans. Bake the macaroons for 16 minutes, or until golden brown. Let them cool completely on the pans before removing them.
• Place a large sheet of parchment paper or waxed paper on a work surface.
• Place the chocolate in a microwave-safe bowl and heat in the microwave at 30 second intervals (100% power) until melted, about 1 minute. Stir well between heating intervals. Dip the bottoms of each macaroon into the chocolate and place on the paper. Let stand until set, about 1 hour.
• Store macaroons in an airtight container at room temperature.

Notes

If you’re not a fan of candied fruit it may be omitted – hurrah for 2 ingredient macaroons!
The macaroon mixture should be thick and pack easily in a tablespoon. If the mixture seems to loose then chill it in the refrigerator until firm enough to handle.
Use a second spoon to scrape the mac mix from the tablespoon if it doesn’t release on its own.

Keyword candied fruit, flake coconut, sweetened condensed milk

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