Prep
10m
Cook
15-18m
Makes
24 macaroons
Indulge in the tropical delight of Ricotta and Coconut Macaroons, a perfect blend of creamy ricotta and sweet coconut. This easy ricotta dessert recipe is a must-try for coconut lovers looking for a unique and delicious treat.
Ingredients (6)
1 cup ricotta cheese
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
A pinch of salt
Steps (5)
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, beat the ricotta cheese, sugar, and eggs until well combined. Add the vanilla extract and mix well.
Combine with coconut: Stir in the shredded coconut and a pinch of salt until the mixture is evenly combined.
Form macaroons: Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for about 15 minutes, or until the edges are golden brown. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Additional tips
- Coconut Texture: For a finer texture, pulse the shredded coconut in a food processor a few times before mixing it in.
- Flavor Variation: Add a teaspoon of lemon zest to the mixture for a refreshing citrus twist.
- Chocolate Drizzle: Drizzle melted dark chocolate over the cooled macaroons for an extra indulgent touch.
- Storage: Store the macaroons in an airtight container at room temperature for up to a week.
- To make more: Simply double each ingredient