Funfetti Coconut Macaroons take less than 40 minutes and are ultra fun and colorful, perfect for a baby shower, bridal shower, or birthday party! No mixer required, and no condensed milk.
Tessa's Recipe Rundown...
Taste: Sweet with a hint of coconutty goodness. Texture: Slightly crunchy on the outside, and slightly moist on the inside. Every bite is heaven! Ease: Ridiculously quick and easy, just a few ingredients stirred together! Pros: Fun, colorful, and simple sweet recipe. Cons: None! Would I make this again?
When one of your favorite bloggers is having her first baby, it only seems natural to get together to celebrate her with a virtual baby shower!
I’m so excited we all get to celebrate her together, because I KNOW you guys love Sally and her website.
I see you making her recipes all of the time, and it’s no wonder why! They’re super fun and always reliable, and Sally herself is just too sweet and incredibly hard working. She’s such an amazing part of our blogging community.
Since we all know Sally still loves sprinkles, that’s our theme for this virtual baby shower! I chose to make Funfetti Coconut Macaroons. They’re stupid easy, super fast to make, and would be perfect on any special occasion dessert table. Scroll down to the bottom of this post to see the other recipes created by all of the other wonderful bloggers joining in for this shower.
Sally, I’m wishing you and Kevin all of the best for a healthy happy baby. I hope you both enjoy these magical next few months as you become new parents. Can’t wait for all of the adorable baby + doggie pictures 🙂
By the way, if you make and enjoy this Funfetti Coconut Macaroons recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl combine the coconut, sugar, flour, and salt. Add the egg whites, vanilla, and sprinkles. Mix very well until everything is thoroughly coated in egg white.
Form into 2-teaspoon sizes mounds onto the prepared pan, pressing down slightly to adhere. Bake for about 20 minutes, or until golden brown.
Cool 10 minutes on the baking sheet before transferring to a rack to cool completely. Serve or store in an airtight container at room temperature for up to 5 days.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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