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Coconut Macaroons

These coconut macaroons are crispy on the outside and chewy on the inside, offering a delightful tropical treat that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded sweetened coconut You can substitute with unsweetened coconut for a less sugary bite.
  • 3/4 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites Beaten to stiff peaks for best texture.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until everything is well blended.
  3. In another bowl, beat the egg whites with the salt until stiff peaks form. This step is key—it helps give your macaroons their airy texture.
  4. Gently fold the beaten egg whites into the coconut mixture, being careful to maintain the airy lightness.
  5. Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, leaving about 1 inch between each mound.
  6. Bake in the oven for 20-25 minutes, or until the edges are golden brown and the macaroons feel set.
  7. Once baked, remove them from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a fun twist, serve with vanilla ice cream or fresh fruit. Store in an airtight container for up to a week, or freeze for later enjoyment.