Sign Up For Recipes
Sign up here to receive recipes in your inbox.Coconut Oil Fact Sheet
Sign up for our e-mail list here to receive our coconut oil fact sheet.Search Recipes
Favorite Stories
- Honey Garlic Chicken Wings
- Creamy Roasted Garlic Butternut Squash Soup
- Valentine's Day Chocolate Covered Strawberries
- Fried Mac and Cheese Balls
- Holiday Crepes
- Roast Beef Tenderloin with Mushrooms and White Wine Cream Sauce
- Butternut Squashed-The Side Dish You Need at Your Holiday Dinners
- Dark Chocolate Peanut Butter Cups
- Roasted Garlic Mashed Potatoes
- Coconut Curry Zoodle Soup
Made Possible By
Classic Coconut Macaroons
Happy National Macaroon Day! What a way to end the month of May. I live for macaroons, but back home we call them Besitos de Coco which means coconut kisses. My grandma used to make macaroons during the day so that when I got home from school I could have them as a snack. I may not have her recipe but I’ve made macaroons using the recipe below from Dinner Then Dessert and it comes pretty close to how my grandma made them.
Classic Coconut Macaroons
Ingredients needed:
14 oz sweetened condensed milk
1 teaspoon of vanilla extract
1 teaspoon of almond extract
⅔ cups of flour
5 ½ cups of sweetened coconut flakes
¼ teaspoon of kosher salt
Kelapo Coconut Oil Non-Stick Spray
Begin by preheating your oven to 350 degrees. In a large bowl, add the condensed milk, vanilla extract and almond extract. Once mixed together, add in all other ingredients. Feel free to whisk or use a hand mixer to completely combine ingredients. Place the mixture in the refrigerator for an hour and grease the baking sheet with Kelapo Coconut Oil Spray. Once the mixture is ready, take out of the fridge and using an ice cream scoop to scoop the macaroons and place them on the baking sheet. Once all macaroons are ready, bake it in the oven for 15 minutes. Once ready, let them sit and then enjoy.
No-Bake Chocolate Macaroons
Now this recipe is a twist from the classic one but I couldn’t resist myself. They’re chocolate macaroons! Who can say no to that? This recipe is simple and requires no baking time whatsoever.
Ingredients needed:
½ cup of dark chocolate chips
1 tablespoon of Kelapo Coconut Oil
¼ teaspoon of vanilla extract
Pinch of salt
¾ cup of unsweetened shredded coconut
Kelapo Coconut Oil Non-Stick Cooking Spray
Grease the baking sheet with Kelapo Coconut Oil Spray and set aside. In a microwave-safe bowl, add the chocolate chips and Kelapo Coconut Oil and pop in the microwave for 1 minute on 20-second intervals. Stir occasionally. Once melted, add the vanilla extract and salt to the chocolate. Next, fold in the coconut shreds until everything is well-combined. Using an ice cream scoop, scoop the chocolate and place on the baking sheet. Once you’ve added all the scoops, put the baking sheet in the fridge for 2 to 3 hours, or until they solidify. Then enjoy!
Peace, love and Kelapo
-Gabriella