{"id":28136,"date":"2026-05-11T09:00:49","date_gmt":"2026-05-11T16:00:49","guid":{"rendered":"https:\/\/www.nexusnewspaper.com\/newsite\/?p=28136"},"modified":"2026-04-30T12:48:23","modified_gmt":"2026-04-30T19:48:23","slug":"trills-recipes-loaded-macaroons","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2026\/05\/11\/trills-recipes-loaded-macaroons\/","title":{"rendered":"Trill’s Recipes: Loaded macaroons"},"content":{"rendered":"

Ingredients:
\n3 1\/2 cups unsweetened coconut shavings
\n1 cup sliced almonds
\n1 can sweetened condensed milk
\n<\/span>1\/2 cup dark chocolate chips
\n1\/2 tsp vanilla extract
\nCaramel cubes<\/p>\n

Macaroons, also known as haystacks, are a gooey, delicious coconut cookie that are easy to make, and all it takes is coconut shavings and sweetened condensed milk. This recipe elevates macaroons with some extra textures and flavours while still being easy to make.<\/p>\n

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Take your macaroons to the next level with chocolate and almond (photo by Trillium McNabb\/Nexus<\/em>).<\/figcaption><\/figure>\n

First, preheat your oven to 375 F. Get a medium-sized bowl, measure out 3 1\/2 cups of unsweetened coconut shavings and put in the bowl; measure out 1 cup of sliced almonds and put in the bowl with the coconut. Pour the whole can of sweetened condensed milk into the coconut and almonds. Make sure to scrape the inside of the can to get as much of the milk out as possible. Then add 1\/2 tsp of vanilla extract.<\/p>\n

Mix everything together with a rubber spatula. The mixture may seem dry at first, but as you mix it will get thicker and stickier. With rubber gloves take about 2 tbsp of the mixture and form a small cup. Then place your caramel cube in the cup and form the mixture to cover it. Roll the mixture to make a ball approximately the size of a mandarin orange. Place the balls on a lined baking tray and bake in the oven for 13 minutes on the second-highest rack.<\/p>\n

Make sure to check the balls halfway through the baking time to make sure they\u2019re not over-baking. They\u2019re done when the outer coconut shreds and almond slices are toasted and there\u2019s a golden ring surrounding the balls. Let the macaroons cool on the tray until they\u2019re cool to the touch. Then let them cool the rest of the way on a cooling rack.<\/p>\n

To make a chocolate drizzle, use the double-boil method. Get a pot of water and let the water get to a gentle simmer. Place a heat-safe glass bowl on top of the pot. Make sure the bowl is large enough to touch the water without falling into the water; when chocolate makes contact with water it will seize and not drizzle properly.<\/p>\n

Measure out a 1\/2 cup of dark chocolate chips and place it in the glass bowl. With a fork or a whisk, gently mix the chocolate. When there are no clumps left and the chocolate is liquidy, use the whisk or fork to drizzle it onto the macaroons. Let the chocolate set a little before eating.<\/p>\n

You can also leave out the almonds and replace them with an additional cup of coconut shavings.<\/p>\n

It\u2019s tough to mix everything together all at once. I recommend mixing the batter in half-cup increments to make it easier. Be careful when removing the glass bowl off of the pot, as steam can rush out and burn you, and the bowl itself will be hot. Keep both to the side to cool down before handling to clean. I also recommend putting a lined baking tray underneath your cooling rack for easier clean-up after drizzling the chocolate.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 3 1\/2 cups unsweetened coconut shavings 1 cup sliced almonds 1 can sweetened condensed milk 1\/2 cup dark chocolate chips 1\/2 tsp vanilla extract Caramel cubes Macaroons, also known as haystacks, are a gooey, delicious coconut cookie that are easy to make, and all it takes is coconut shavings and sweetened condensed milk. This […]<\/p>\n","protected":false},"author":2,"featured_media":28137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[353,5],"tags":[],"class_list":["post-28136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-may-6-2026","category-columns"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/28136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=28136"}],"version-history":[{"count":1,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/28136\/revisions"}],"predecessor-version":[{"id":28138,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/28136\/revisions\/28138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/28137"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=28136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=28136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=28136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}