Description
Coconut Macaroons are sweet, chewy treats made with shredded coconut and egg whites.
Ingredients
Scale
- 2 3/4 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 cup granulated sugar
- 4 oz dark or semi-sweet chocolate (optional, for drizzling or dipping)
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form.
- Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just combined.
- Using a cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20–25 minutes, or until the macaroons are golden brown on top.
- Allow the macaroons to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, melt the dark or semi-sweet chocolate in a microwave or double boiler and drizzle or dip the cooled macaroons in the melted chocolate.
Notes
- Store macaroons in an airtight container.
- They can be enjoyed plain or with chocolate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Coconut Macaroons, dessert, cookies, baking