If you're craving something sweet and coconutty, these Coconut Macaroons are your go-to. They are chewy, golden, and perfectly sweetened, making them an ideal treat for coconut lovers. Plus, they're incredibly simple to whip up!
Sweetened shredded coconut is the star of the show, lending a sweet, tropical flavor and chewy texture. Sweetened condensed milk acts as a binder and sweetener, giving these macaroons their rich, creamy base. With just one teaspoon, vanilla extract enhances the overall sweetness and aroma. The egg whites are crucial for added structure and lightness, while a touch of salt balances the sweetness perfectly.
Pair these macaroons with a scoop of vanilla ice cream for a delightful dessert duo. They also make a lovely addition to a holiday cookie platter, providing a chewy contrast to crisp cookies.
Start by preheating your oven to 350°F (175°C). While it warms up, prepare a baking sheet by lining it with parchment paper to prevent sticking — this will save you from a sticky mess later.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir these ingredients together until they are well mixed. You should have a sticky, cohesive mixture that smells delightfully of coconut.
Next, in a separate bowl, whisk the egg whites with the salt. You'll want to achieve stiff peaks, meaning when you lift the whisk, the peaks should stand firm and not fall over. This step is crucial as it helps give the macaroons their light, airy structure.
Now, gently fold the egg whites into the coconut mixture. Be careful not to deflate the egg whites; use a gentle hand to ensure the airiness remains intact. When incorporated, your mixture should be light and fluffy.
Using a spoon or a cookie scoop, drop small mounds of the mixture onto your prepared baking sheet. Place them about 1 inch apart to give them room to spread slightly as they bake.
Pop them in the oven and let them bake for 15-20 minutes. You're looking for a lovely golden brown color on the edges — that's your sign that they're ready. Once baked, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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