Description
Chewy, golden-brown coconut macaroons with a crisp exterior and soft, sweet coconut center.
Ingredients
Units
Scale
- 14 oz sweetened shredded coconut (about 3 cups)
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
Instructions
- Preheat oven to 325 °F (165 °C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla until evenly moistened.
- In a separate bowl, beat egg whites and salt until stiff peaks form.
- Gently fold egg whites into coconut mixture until thoroughly combined.
- Using a cookie scoop or spoon, drop heaping tablespoons of mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake 18–22 minutes, or until macaroons are golden-brown on the edges and set in the center.
- Remove from oven; let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, dip the bottoms of cooled macaroons in melted dark chocolate.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked macaroons in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months.
- Make sure coconut is evenly coated with condensed milk to prevent dryness.
Nutrition
- Serving Size: 1 macaroon
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg