Coconut Macaroons
A deliciously chewy treat combining shredded coconut and sweetened condensed milk, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups shredded coconut Use sweetened or unsweetened as preferred.
- 1 cup sweetened condensed milk Can be substituted with plant-based alternatives.
- 1 teaspoon vanilla extract
- 2 large egg whites Can substitute with aquafaba for an egg-free version.
- ¼ teaspoon salt
- to taste chocolate for dipping Use dark or milk chocolate.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Cooking
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until just combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes until golden brown on top.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- If desired, melt chocolate and dip the bottoms of the cooled macaroons in the chocolate, then place them back on the parchment to set.
Notes
Store in an airtight container at room temperature for up to a week. For freezing, arrange in a single layer then transfer to a freezer-safe container.