Fluffy and sweet Coconut Macaroons are easy to make in no time. Drizzle with chocolate or serve as is. A great addition to any dessert board or cookie tray.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: cookies, Dessert
Cuisine: American
Keyword: Coconut cookie, Coconut Macaroon
Servings: 20
Calories: 191kcal
Author: Kellie
Cost: $5
Equipment
1 baking sheet
Ingredients
114-ounce bag sweetened shredded coconut
14ouncessweetened condensed milk
1teaspoonvanilla extract
3large egg whitesroom temperature
1/2teaspoonkosher salt
1/2cupchopped semisweet chocolate
Instructions
Preheat oven to 325˚F.
In a large bowl, combine the coconut, condensed milk and vanilla until combined.
In a separate bowl, beat the egg whites and salt with an electric hand mixer fitted with a whisk attachment until stiff peaks form, approximately 1-2 minutes.
Add 1/3 of the egg whites to the coconut mixture and fold in to combine. Repeat with another 1/3 of the egg whites and fold into the mixture. Fold in the remaining egg whites and set aside.
Line a baking sheet with parchment or a silicone baking mat.
Drop heaping tablespoons of batter onto the baking sheet leaving 1-2 inches in between each mound.
Bake the macaroons for 25-30 minutes or until golden brown.
Remove from the oven and cool to room temperature.
Melt the chocolate in the microwave at 30 second increments stirring in between each interval until smooth.
Dip the bottoms of the macaroons in the chocolate or drizzle on the top using a fork, if desired.
Notes
Coconut Macaroons can be stored in an airtight container at room temperature for up to 5 days.