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.
Servings: 10 to 12 2-inch diameter cookies
Calories: 285kcal
Ingredients
- 14 ounces sweetened shredded coconut
- 9 ounces sweetened condensed milk (approximately)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 egg whites, large
- 1/4 teaspoon kosher salt
- melted chocolate (optional garnish)
Instructions
- 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.
Notes
A few more great coconut recipes:
Nutrition
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