Coconut Macaroons Recipe
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.
Servings: 20
Cost: $5
Equipment
- 1 baking sheet
Ingredients
- 1 14-ounce bag sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 large egg whites room temperature
- 1/2 teaspoon kosher salt
- 1/2 cup chopped 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.
Nutrition
Calories: 191kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 173mg | Fiber: 1g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg