Description
Coconut macaroons are delightful chewy and sweet treats made primarily from shredded coconut, sweetened condensed milk, egg whites, and vanilla extract. They are easy to make and perfect for any occasion.
Ingredients
- Shredded coconut: 3 cups
- Sweetened condensed milk: 1 cup
- Vanilla extract: 1 teaspoon
- Egg whites: 2 large
- Salt: A pinch
Instructions
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well coated.
- Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes until the tops are golden brown and the edges are deep mahogany.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Choose between sweetened or unsweetened shredded coconut based on your taste preference.
- Store leftovers in an airtight container at room temperature for up to a week.
- For longer storage, freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Coconut macaroons, dessert, gluten-free, baking