Description
These coconut macaroons are easy to make with just a few ingredients. They are chewy on the inside and crispy on the outside, a perfect sweet treat.
Ingredients
Scale
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract (alcohol-free)
- 2 large egg whites
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until everything is evenly coated.
- In a separate clean bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to overmix, as this can deflate the egg whites.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and lightly golden on top.
- Remove from the oven and let cool completely on the baking sheet before transferring to an airtight container.
Notes
- For best results, use good quality sweetened shredded coconut.
- Do not overmix the batter after adding the egg whites to maintain their airy texture.
- Store macaroons in an airtight container at room temperature for up to 5 days.
- These macaroons can also be frozen for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg