Description
A chewy and sweet coconut treat made with flaked coconut, condensed milk, and a hint of almond or vanilla extract. Perfectly golden on the outside and tender inside.
Ingredients
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14 oz sweetened flaked coconut
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7 oz sweetened condensed milk
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1 tsp almond extract or vanilla extract
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3 large egg whites, at room temperature
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¼ tsp salt
Instructions
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Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
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In a large bowl, combine flaked coconut, sweetened condensed milk, and almond (or vanilla) extract. Mix well.
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In a separate clean bowl, beat egg whites and salt with an electric mixer until stiff peaks form.
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Gently fold the beaten egg whites into the coconut mixture until combined.
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Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
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Bake for 20–25 minutes or until macaroons are golden brown on the edges.
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Remove from oven and let cool completely on the baking sheet before serving
Notes
Make sure egg whites are at room temperature for best volume when whipped.
Store macaroons in an airtight container at room temperature for up to 3 days.
You can dip the bottoms in melted chocolate for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut macaroon, coconut dessert, chewy cookies, gluten-free sweets