Coconut Macaroon Recipe
This Coconut Macaroon Recipe creates sweet, chewy cookies made with shredded coconut and sweetened condensed milk, baked until golden and optionally dipped in chocolate for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 1/2 cup melted chocolate for dipping or drizzling
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- In a separate bowl, beat egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until fully incorporated.
- Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for 20–25 minutes, or until the edges are golden brown.
- Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
- Optional: dip bottoms in melted chocolate or drizzle chocolate over the tops. Let set before serving.
Notes
- Use unsweetened coconut if you prefer a less sweet version.
- Make sure egg whites are beaten to stiff peaks for the best texture.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://ukfinda.com/coconut-macaroon-recipe/