Coconut Macaroons
Chewy and sweet coconut macaroons are a tropical treat with a crisp exterior and tender middle. Perfect for dessert lovers seeking a simple yet satisfying indulgence.
Prep time: 10 minutesCook time: 20 minutesServes: 24
Ingredients
3 cups sweetened shredded coconut
1 cup sweetened condensed milk
1 tsp vanilla extract
2 large egg whites
1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
3. In a separate bowl, whisk the egg whites and salt until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until fully incorporated.
5. Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.
7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 1 week.
Reheating
These macaroons are best enjoyed fresh, but you can reheat them at 300°F (150°C) for 5 minutes to refresh their crispness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
