Coconut Macaroons
Coconut macaroons are a delightful treat made with shredded coconut, sweetened condensed milk, and egg whites, offering a chewy and slightly crisp texture.
Servings: 12 servings
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 3 cups Shredded Coconut Unsweetened or sweetened, as per preference.
- 1 can Sweetened Condensed Milk Approximately 14 ounces.
- 2 large Egg Whites
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt To balance sweetness.
- 1 cup Chocolate Optional, for drizzling.
Instructions
- Preheat your oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded coconut and sweetened condensed milk.
- In a separate bowl, whisk egg whites until frothy, then fold into the coconut mixture along with vanilla extract and salt.
- Scoop the mixture onto the prepared baking sheet, leaving space between each mound.
- Bake for 20-25 minutes until golden brown.
- Allow to cool on the baking sheet for about 10 minutes.
- If desired, drizzle melted chocolate over cooled macaroons.
- Serve and enjoy!
Notes
Store in an airtight container for up to a week or freeze for longer storage.