Description
These Coconut Macaroons are chewy, sweet, and packed with coconut flavor. Made with simple ingredients like sweetened coconut flakes, sweetened condensed milk, and whipped egg whites, these cookies bake up golden and delicious, perfect for a festive treat or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 14 ounces sweetened coconut flakes (397 grams, 1 bag)
- ½ teaspoon kosher salt
Wet Ingredients
- 14 ounces sweetened condensed milk (397 grams, 1 can)
- 1½ teaspoons pure vanilla extract (6 grams)
- 2 large egg whites (70 grams, room temperature)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Ingredients: In a large mixing bowl, stir together the sweetened coconut flakes, sweetened condensed milk, vanilla extract, and kosher salt until fully combined.
- Whip Egg Whites: Using a hand mixer, beat the egg whites on high speed until medium peaks form, which means they hold their shape but still have a slight softness at the tips.
- Fold Mixtures: Gently fold the coconut mixture into the whipped egg whites, being careful not to deflate the egg whites to keep the macaroons light and airy.
- Scoop Cookies: Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing them about 1-2 inches apart to allow room for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 21-26 minutes, or until the edges start to turn a golden brown color. Remove from oven and let cool before serving.
Notes
- Make sure egg whites are at room temperature for best volume when whipped.
- The cookies will be soft when hot but will firm up as they cool.
- Store macaroons in an airtight container at room temperature for up to 5 days.
- For a chocolate twist, dip cooled macaroons in melted chocolate.
- You can use unsweetened coconut flakes if you reduce the amount of sweetened condensed milk slightly to maintain sweetness balance.
