Coconut Macaroons
These Coconut Macaroons are chewy, sweet, and simply irresistible. With a golden exterior and soft, coconut-filled center, they make a delightful treat for any occasion.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 whisk or spatula
- 1 cookie scoop or tablespoon
- 1 oven
Ingredients
- 2 ½ cups unsweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- 4 ounces semisweet chocolate Optional for coating.
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until thoroughly combined.
- In another bowl, whisk the egg whites and salt until soft peaks form.
- Gently fold the egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites.
- Using a cookie scoop or tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.
- Once baked, remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: If desired, melt the semisweet chocolate in a microwave-safe bowl and dip the bottoms of the cooled macaroons into the chocolate, then place back on the wire rack to set.
Notes
Store the macaroons in an airtight container at room temperature for up to a week. For a variation, try adding almond extract or a sprinkle of sea salt on top before baking. These macaroons can also be frozen for longer storage; simply thaw at room temperature when ready to enjoy.