Coconut Macaroons
Learn how to make classic coconut macaroons that are crisp on the outside with a moist, chewy interior. Easy gluten-free recipe with just 5 ingredients.
Prep Time15 minutes mins
Cook Time32 minutes mins
Total Time47 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: chewy macaroons, coconut macaroons, macaroons with condensed milk, Passover macaroons
Servings: 10 to 12 2-inch diameter cookies
Calories: 285kcal
Preheat the oven to 325 degrees F and line a baking sheet with parchment.
Place the coconut, condensed milk, vanilla, and almond extract in a large bowl and stir together until combined. (The coconut should be moistened but not overly wet.)
Whip the egg whites and salt together until they hold stiff peaks, and fold into the coconut mixture.
Scoop 1/2 cup mounds onto the prepared baking sheet, and bake for 28 to 36 minutes, or until lightly golden.
Optional: Dip the bottoms of the cooled macaroons in dark chocolate and drizzle additional chocolate on top.
A few more great coconut recipes:
Calories: 285kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 8mg | Sodium: 204mg | Potassium: 238mg | Fiber: 1g | Sugar: 31g | Vitamin A: 70IU | Vitamin C: 0.9mg | Calcium: 78mg | Iron: 0.8mg