Description
Easy, delicious coconut macaroons made with sweetened condensed milk, shredded coconut, and vanilla. A perfect quick treat!
Ingredients
Scale
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: Chocolate chips or almond slivers for decoration
Instructions
- Preheat: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine: In a large bowl, combine the coconut and sweetened condensed milk. Mix thoroughly until the coconut is evenly coated.
- Whip Egg Whites: In a separate clean and dry bowl, beat the egg whites with salt until stiff peaks form.
- Fold: Gently fold the whipped egg whites into the coconut mixture. Be careful not to overmix.
- Vanilla: Add the vanilla extract and gently fold it in.
- Drop: Drop rounded mounds of the coconut mixture onto the prepared baking sheets, leaving space between each.
- Decorate (Optional): Decorate with chocolate chips or almond slivers, if desired.
- Bake: Bake for 15-20 minutes, or until the macaroons are golden brown around the edges.
- Cool: Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality, moist shredded coconut for the best results.
- Don’t overmix the batter after adding the egg whites to prevent flat macaroons.
- Adjust baking time as needed based on your oven.
- For extra flavor, add almond extract, lemon zest, cinnamon, or nutmeg.
- Dip cooled macaroons in melted chocolate for a decadent treat.
- Store cooled macaroons in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes