Description
These coconut macaroons are chewy, sweet, and impossible to resist. Perfect for coconut lovers!
Ingredients
Scale
- 340 g (3 1/2 cups) sweetened shredded coconut
- 300 g (10 oz / 1 can) sweetened condensed milk
- 2 large egg whites (about 60 g)
- 5 ml (1 tsp) vanilla extract
- 1/4 tsp (1.5 g) salt
- 100 g (3.5 oz) semisweet chocolate (optional for dipping)
Instructions
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
- Whisk sweetened condensed milk with egg whites, vanilla, and salt until blended.
- Stir in sweetened shredded coconut until fully coated.
- Use a cookie scoop to portion the mixture into 18 cookies on the prepared sheet, spacing them apart.
- Bake for 18–22 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional: Melt chocolate and dip cooled cookie bottoms, then set on parchment until firm.
Notes
For a dairy-free version, replace condensed milk with coconut cream and maple syrup. Ensure to monitor the baking time as it may vary.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 13g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg