Sprinkle Macaroons

Colourful. Chewy. Crispy. My Easy Sprinkle Coconut Macaroons are a fun spin on the typical coconut macaroon! Bursting with sprinkles, chewy in the centre, and deliciously crisp on the outside, these coconut macaroons are sure to brighten your day! Why not make some today?!

5 from 1 vote

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Prep Time 20

Cook Time 14

Resting in Refrigerator (chocolate hardening) 30

Total Time 1 14

Servings cookies

Equipment

electric mixer
spatula
cookie scoop/spoons

Ingredients

1 can (300 ml) Sweetened condensed milk 1 can
1 tsp Vanilla
2 bags (14 oz or 200g) Shredded coconut Unsweetened + Sweetened
3 Egg whites large
1 tbsp Granulated Sugar
1/2 tsp Salt
1/3 cups Sprinkles Rainbow

Dipping ingredients

1/2 cups Sprinkles Rainbow
1 cup (6 oz) Chocolate Chips Semi-sweet, milk chocolate, or coloured white chocolate!

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 16-18 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.