Easy Coconut Macaroons Recipe
These delightful coconut macaroons are crispy on the outside and chewy on the inside, perfect for coconut lovers!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 3 cups shredded coconut sweetened
- 0.75 cup sweetened condensed milk
- 1 teaspoon vanilla extract pure
- 2 large egg whites at room temperature
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large mixing bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix well.
- In a separate bowl, beat egg whites and salt on high speed until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until well combined.
- Drop rounded tablespoons of the mixture onto prepared baking sheets, spacing them about 1 inch apart.
- Bake in preheated oven for 20-25 minutes or until the edges are golden brown.
- Allow macaroons to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store leftovers in an airtight container for up to one week. These macaroons also freeze well for up to three months.