Description
A straightforward recipe for chewy coconut macaroons.
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 3 1/2 cups sweetened flaked coconut
- 2 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, combine the sweetened condensed milk and flaked coconut. Mix well.
- In a separate bowl, whisk the egg whites, vanilla extract, and salt until slightly frothy.
- Gently fold the egg white mixture into the coconut mixture until just combined. Do not overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a crispier exterior, you can lightly toast the coconut before mixing, if desired.
- You can dip the cooled macaroons halfway into melted chocolate for added flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coconut macaroons, easy dessert, sweet treat, baked coconut