Coconut Macaroons
These Coconut Macaroons are irresistibly chewy and crisp! Made with just a few ingredients, they're quick, simple, and perfect for any occasion.
Equipment
- Oven
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Large Mixing Bowl
- Electric Mixer
- Spatula
- Tablespoon or Small Cookie Scoop
Ingredients
- 2 1/2 cups shredded coconut sweetened
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites whipped to soft peaks
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir well until evenly combined and sticky.
- In a separate clean bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gently fold the whipped egg whites into the coconut mixture using a spatula, taking care not to deflate them.
- Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for 20-25 minutes until golden brown on the edges and set in the center. Watch carefully toward the end to prevent burning.
- Allow the macaroons to cool completely on the baking sheet before transferring to a wire rack to firm up and develop their chewy texture.
Notes
- Use sweetened shredded coconut to achieve the classic chewy texture and sweetness.
- Ensure egg whites are whipped to soft peaks for light and airy macaroons.
- Line the baking sheet with parchment paper or a silicone mat to prevent sticking.
- Try dipping cooled macaroons in melted chocolate for a delicious variation.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.