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Coconut Macaroon Recipe


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  • Author: Lina Judi
  • Total Time: 30 minutes
  • Yield: About 24 macaroons 1x
  • Diet: Gluten Free

Description

Sweet, chewy coconut macaroons with a golden crust—easy to make with just a few ingredients. Perfect as a simple dessert or snack that melts in your mouth.


Ingredients

Scale
  • 1 (14 oz) bag sweetened flaked coconut (about 5½ cups)

  • 1 (14 oz) can sweetened condensed milk (leave about 2 tablespoons in the can)

  • 1 teaspoon vanilla extract

  • 2 egg whites

  • ½ teaspoon salt


Instructions

  1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine flaked coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.

  3. In a separate bowl, beat egg whites with salt until stiff peaks form.

  4. Gently fold the egg whites into the coconut mixture until just combined.

  5. Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet.

  6. Bake for 20–25 minutes or until the edges and tops are golden brown.

  7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, dip cooled macaroons in melted chocolate.

  • Store in an airtight container at room temperature for up to 4 days.

  • Egg whites must be beaten stiff for the best texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack, Dessert
  • Method: Baking
  • Cuisine: American