Coconut Macaroons Recipe

Course: cookie, Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: cookies

Calories: 157kcal

Author: Becky Hardin

With less than five ingredients, easily make perfectly golden, chewy, and sweet coconut macaroons for the holidays.

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Equipment

Ingredients

14 ounces sweetened coconut flakes 397 grams (1 bag)
14 ounces sweetened condensed milk 397 grams (1 can)
1½ teaspoons pure vanilla extract 6 grams
½ teaspoon kosher salt
2 large egg whites 70 grams, room temperature

Instructions

Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.
Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl.
14 ounces sweetened coconut flakes, 14 ounces sweetened condensed milk, 1½ teaspoons pure vanilla extract, ½ teaspoon kosher salt
Using a hand mixer, whip the egg whites on high speed until medium peaks are formed.
2 large egg whites
Fold your coconut mixture into the egg whites.
Scoop out a heaping tablespoon of the cookie batter onto the baking sheet. Repeat this with the remaining mixture, leaving about 1-2 inches between each cookie to prevent them from spreading.
Bake for 21-26 minutes, until the edges begin to get golden.

Notes

For less sweet macaroons, feel free to use unsweetened coconut.
You can swap the vanilla extract for almond or coconut extract.
Try mixing in ½ cup of sprinkles, chocolate chips, chopped nuts, or even dried fruit.
Dip the baked and cooled macaroons in melted chocolate, or drizzle some over top!
Eggs are easier to separate when cold, but egg whites are easier to whip at room temperature. Separate your eggs straight from the fridge and leave them to come to room temperature before using.
For a richer coconut flavor, toast the coconut flakes at 350°F for about 5 minutes.
Make sure there are no traces of egg yolk in your whites; otherwise, they will not whip properly.
Be sure to use a clean mixing bowl without any fatty residue for whipping the egg whites; otherwise, they will not whip properly.
Gently fold the coconut mixture into the egg whites to keep as much air as possible in the mixture.
Use a cookie scoop to make equal-sized cookies.

Storage: Store coconut macaroons in an airtight container at room temperature or in the refrigerator for up to 1 week, or freeze for up to 3 months.

Nutrition