Coconut Macaroons
Deliciously chewy and crunchy Coconut Macaroons that are easy to make and perfect for sharing.
Ingredients
Main Ingredients
- 3 cups shredded sweetened coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- a pinch of salt For enhancing flavor
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
- In a separate bowl, beat the egg whites and a pinch of salt until soft peaks form.
- Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them too much.
- Use a tablespoon or cookie scoop to drop rounded mounds of the mixture onto the prepared baking sheet.
Baking
- Place the baking sheet in the oven and bake for 25-30 minutes or until the edges are golden brown.
Cooling
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Make sure bowls and utensils are grease-free when whipping egg whites. Chill the dough for 30 minutes before baking for better shape and flavor. Can add chocolate chips or nuts for extra flavor.