Coconut Macaroons
Delicious and chewy coconut macaroons, perfect for any occasion with just a few simple ingredients.
Ingredients
Main Ingredients
- 14 ounces sweetened shredded coconut Gives chewy texture and tropical flavor
- 14 ounces sweetened condensed milk Adds creamy sweetness and helps bind the mixture
- 1 teaspoon pure vanilla extract Enhances aroma and balances sweetness
- 2 extra-large egg whites At room temperature for better volume
- 1/4 teaspoon kosher salt Sharpens and balances the overall flavor
Instructions
Preparation
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed.
- In a stand mixer fitted with a whisk attachment, beat the egg whites and salt on high speed until medium-firm peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just incorporated.
- Using a 1 3/4-inch ice cream scoop or two teaspoons, drop mounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.
Cooking
- Bake for 25–30 minutes, or until the macaroons are golden brown and crisp on the edges.
- Cool on baking sheets before transferring to a wire rack.
Serving and Storage
- Serve plain or dip in melted chocolate if desired.
- Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
Notes
Ensure egg whites are at room temperature for better volume when whipped. If you want them sweeter, add a tablespoon of sugar to the egg whites before whipping. You can also add chocolate chips or chopped nuts for variation.