Coconut Macaroons
These coconut macaroons made with condensed milk and whipped egg whites are chewy, sticky and delicious! I dipped and drizzled them with a little chocolate, but you can just keep them plain. Coconut macaroons are an easy cookie ready in about 30 minutes and just seven simple ingredients!
Servings: 14 cookies
Calories: 283kcal
Ingredients
- 14 ounces sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large egg whites room temperature
- 4 ounces semi-sweet chocolate melted (optional)
Instructions
- Preheat and prepare cookie sheets. Preheat oven to 325°F. Lightly grease a baking sheet pan or line with parchment paper (or silicone baking mat).
- Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, almond extract and salt.
- Whip the egg whites. In a second mixing bowl, with an electric mixer (hand mixer or stand mixer with your whisk attachment) whip egg whites on high speed until they make stiff peaks. Using a spatula, gently fold the egg whites into the coconut mixture until it’s evenly combined and there are no streaks of egg whites remaining.
- Bake cookies. Drop batter onto baking sheet pans lined with parchment paper using either a 1 ½ -inch small cookie scoop, or 2 teaspoons. Bake for 20 to 25 minutes, until golden brown. Remove from the oven. Cool the cookies on the baking sheet pan for 1 minute before moving to a wire rack.
- Dip cookies in chocolate. Chop the chocolate and melt either in a double boiler or your microwave. Then dip the bottom of each macaroon in the melted chocolate and place on parchment paper to harden.
Video
Notes
- Storage: These cookies can be stored at room temperature for up to 4 day, covered.
- Freezing: Yes you can freeze macaroons for up to 3 months. Thaw at room temperature before enjoying.
- Sweetened condensed milk - Do not use evaporated milk, as it's not the same and you will not get the same results. Your macaroon mixture would be VERY runny if you mixed these up.
- Coconut - I used sweetened shredded coconut for this coconut macaroon recipe. If you use unsweetened coconut these cookies may a little less sweet.
- Almond extract - I flavored my coconut macaroons with vanilla and almond extract. If you're not a fan of almond, you can always omit this and add additional vanilla, but I love the flavor!
- Chocolate - I dipped these in melted chocolate after they baked, but this is totally optional and can be omitted.
Nutrition
Calories: 283kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 160mg | Potassium: 254mg | Fiber: 2g | Sugar: 31g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg