Description
Deliciously chewy and sweet, these coconut macaroons are a delightful treat for any occasion.
Ingredients
Scale
- 3 cups shredded sweetened coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional, for drizzling)
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until the coconut is fully coated.
- In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until just combined.
- Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, melt the chocolate chips in the microwave and drizzle over the cooled macaroons for an extra treat.
Notes
- For a more intense coconut flavor, use unsweetened shredded coconut.
- These macaroons can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American