Molasses Macaroons
Indulge in the warm, spiced flavors of Molasses Macaroons, a delightful twist on the classic coconut treat. These soft and chewy cookies combine the rich depth of molasses with a fragrant medley of cinnamon, ginger, and cloves, making them the perfect dessert for cozy gatherings or holiday celebrations. Shredded sweetened coconut adds a satisfying texture and sweetness, while a light dusting of powdered sugar elevates their festive charm. Quick to prepare and wonderfully aromatic as they bake, these molasses macaroons are a must-try for cookie enthusiasts looking to elevate their baking repertoire. Serve them fresh from the oven or store them for up to five days—if they last that long! Perfect for fans of spiced baked goods and coconut cookies alike, this recipe is your go-to for seasonal sweetness.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Granulated sugar
- 80 milliliters Molasses
- 1 whole Large egg
- 5 milliliters Vanilla extract
- 250 grams All-purpose flour
- 5 grams Baking soda
- 3 grams Ground cinnamon
- 2 grams Ground ginger
- 1 gram Ground cloves
- 150 grams Shredded sweetened coconut
- 15 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy (approximately 2-3 minutes).
Add the molasses, egg, and vanilla extract to the bowl, and mix until well combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold the shredded sweetened coconut into the dough until evenly distributed.
Using a small cookie scoop or tablespoon, scoop out dough balls and place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges of the macaroons are set but the centers are soft.
Remove the baking sheets from the oven and allow the macaroons to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once completely cool, lightly dust the tops of the macaroons with powdered sugar for a festive touch.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 592.0 g | 215% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 367.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 367 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
