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Caconut Macaroons

Caconut Macaroons

These Caconut Macaroons are chewy, golden coconut clusters that taste like sunshine in every bite, perfect for holiday trays or an afternoon snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 90 kcal

Ingredients
  

  • 3 cups sweetened shredded coconut unsweetened can be used for less sweetness
  • 1/2 cup sweetened condensed milk Eagle Brand recommended
  • 2 large egg whites room temperature
  • 1 teaspoon vanilla extract pure, Nielsen-Massey preferred
  • 1/4 teaspoon fine sea salt
  • 1/2 cup chocolate chips or melted chocolate for optional dipping or drizzling

Instructions
 

  • Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
  • In a medium bowl, whisk egg whites until frothy, then stir in condensed milk, vanilla extract, and salt until blended.
  • Add shredded coconut to the mixture and fold gently until each flake is coated and the dough holds together.
  • Use a cookie scoop or two spoons to place 1½–2 tablespoons of dough onto the prepared sheet, spacing them 1 inch apart.
  • Bake for 18–20 minutes until edges are light golden and tops feel set, rotating the pan halfway through for even browning.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling before enjoying.

Notes

Store in an airtight container at room temperature for up to 5 days or freeze for up to one month; thaw at room temp.

Nutrition

Calories: 90kcal
Keyword Baking, Caconut Macaroons, Coconut, dessert, Macaroons, Recipe
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