Description
Coconut macaroons are chewy, sweet cookies made with shredded coconut, egg whites, and sweetened condensed milk — simple to make and perfect for coconut lovers.
Ingredients
Units
Scale
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 4 oz semi-sweet chocolate, melted (for dipping or drizzling)
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk egg whites and salt until frothy.
- Stir in sweetened condensed milk and vanilla extract until combined.
- Fold in shredded coconut until evenly coated.
- Using a cookie scoop or spoon, form tablespoon-sized mounds and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until the edges are golden brown.
- Let cool completely on a wire rack.
- Optional: Dip the bottoms or drizzle the tops with melted chocolate once cooled.
Notes
- For best results, use sweetened shredded coconut.
- Store in an airtight container at room temperature for up to 5 days.
- To freeze, place in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg