Description
These coconut macaroons are chewy, sweet, and incredibly easy to make. Perfect for coconut lovers!
Ingredients
Scale
- 2 2/3 cups shredded coconut (unsweetened or sweetened)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 egg whites
- 1/4 teaspoon almond extract (optional)
- Chocolate for dipping (optional)
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, vanilla extract, salt, and almond extract (if using). Mix well until all ingredients are thoroughly combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the coconut mixture until just combined.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the tops are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, melt chocolate in a microwave or double boiler and dip the bottoms of the cooled macaroons into the chocolate. Place them back on the parchment paper until the chocolate hardens.
Notes
- Store leftovers in an airtight container at room temperature for up to a week.
- For added flavor, you can mix in chocolate chips or nuts into the coconut mixture before baking.
Keywords: coconut desserts, coconut macaroons, easy coconut recipes, sweet coconut treats, baking with coconut