Easy Sprinkle Macaroons

Easy Sprinkle Macaroons

Chewy and soft in the centre, perfectly crisp and golden on the outside. These Easy Sprinkle Macaroons are a wonderful spin off of a traditional macaroon that feels special every time! Every day is a good day for some sprinkle macaroons.

To make this recipe, you will need:

  • Sweetened condensed milk 
  • Shredded coconut  – A combination of sweetened + unsweetened provides a gentler sweetness!
  • Eggs – Egg whites should be carefully separated without any yolk residue
  • Vanilla
  • Sprinkles – of your choice!
  • Chocolate – I use 70% dark chocolate for dipping however, any semi-sweet chocolate works well too!

Let’s make some Sprinkle Macaroons!

Preheat oven to 350F. Line baking sheets with silicone baking mats or parchment paper.

In a medium-sized bowl, combine 2 packages of shredded coconut (sweetened and unsweetened). Remove 1 cup of shredded coconut and set aside. 

Combine sweetened condensed milk, vanilla, and coconut (minus the 1 cup that was removed earlier) until the condensed milk coats all of the coconut.

In another bowl, combine egg whites and salt. Whisk until frothy. Add 1 tbsp granulated sugar. Continue whisking until soft, fairly stiff peaks. 

Gently fold whipped egg whites into coconut mixture until just combined. 

Addition 1

Mix the reserved cup of shredded coconut with 1/3c sprinkles.

Gently fold the dry sprinkle/coconut mixture into the wet egg white/condensed milk/coconut mixture. (I do this step in 2 additions).

Addition 2

Scoop macaroon batter and bake on cookie sheet for 10 minutes. 

Bake for 14-18 minutes. Remove from oven and let cool for 10 minutes.

Dip the macaroons in chocolate and then in a final bowl of sprinkles, and return to cookie sheet. Let solidify in the fridge for 30 minutes – 1 hour!

For detailed recipe with measurements, see full recipe below!

Sprinkle Macaroons

Soft and chewy macaroons with a crisp chocolate and colourful sprinkle crunch! 
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Prep Time 20 minutes
Cook Time 14 minutes
Resting in Refrigerator (chocolate hardening) 30 minutes
Total Time 1 hour 14 minutes
Servings 16 cookies

Equipment

  • electric mixer
  • cookie scoop/spoons

Ingredients
  

  • 300 ml Sweetened condensed milk 1 can
  • 2 tsp Vanilla
  • 2 14 oz bags Shredded coconut Unsweetened + Sweetened
  • 3 Egg whites large
  • 1 tbsp Sugar Granulated
  • 1/2 tsp Salt
  • 1/3 cups Sprinkles Rainbow

Dipping ingredients

  • 1/2 cups Sprinkles Rainbow
  • 4 oz Chocolate Semi-sweet or 70% cocoa

Instructions
 

  • Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats.
  • In large bowl, add both packages of shredded coconut. From bowl, remove 1 cup of shredded coconut and set aside. 
  • Combine condensed milk, vanilla, and coconut (minus the 1 cup that was removed earlier) until the condensed milk coats all of the coconut.
  • In another bowl, combine egg whites and salt. Whisk until frothy. Add 1 tbsp granulated sugar. Continue whisking until stiff peaks. 
  • Gently fold whipped egg whites into coconut mixture until just combined. Set aside.
  • Combine the reserved cup of shredded coconut with 1/3c sprinkles.
  • Gently fold the dry sprinkle/coconut mixture into the wet egg white/condensed milk/coconut mixture.
  • Using an ice cream scoop or 2 tablespoons, create 2 inch rounds and place on baking sheet. Cook for 14-18 minutes or until tops are slightly golden. 
  • Allow macaroons to cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely. 
  • In the meantime, melt chocolate in microwave in 15-30s periods. Stir after each microwave period. 
  • Once chocolate is melted and shiny, dip bottoms of macaroons into chocolate and then into a shallow bowl of sprinkles. 
  • Return macaroons onto parchment, dipped side down. Place dipped macaroons into fridge to set completely (15-30 minutes). 

Notes

Sofia’s Tips:
  • Gently folding (simply moving the mixture contents from the bottom to the top one part at a time) is key to have these macaroon mixture not lose their volume. 
  • Make sure not to over mix the macaroon mixture after adding the sprinkles! A few folds to incorporate are enough and will prevent your sprinkles from seeping colour into the mixture
  • Press the macaroons tightly into the cookie scoop or spoons to maintain the macaroons shape during baking
  • Although sprinkles are a fun addition to this recipe – the recipe can also be made without them without any need for substitution
  • This recipe also freezes really well! Simply lay them flat into a freezer bag after the macaroons have cooled. To thaw, transfer them to the fridge or counter for 30 minutes or more.
Tried this recipe?Let us know how it was!

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