Ingredients
Scale
- 14 ounces sweetened shredded coconut (one standard bag)
- 14 ounces sweetened condensed milk (one standard can)
- 1 teaspoon pure vanilla extract
- 2 large egg whites, room temperature
- 1/4 teaspoon sea salt
- 4 ounces semi-sweet chocolate, chopped (optional for dipping)
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well with a spatula until the coconut is thoroughly coated and the mixture is sticky.
- In a separate clean, dry bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form. The whites should be glossy and hold their shape when the beaters are lifted.
- Gently fold the whipped egg whites into the coconut mixture using a spatula. Use a cutting motion to combine them without deflating the air in the egg whites, which keeps the macaroons light.
- Using a medium cookie scoop (about 2 tablespoons), scoop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 23 to 25 minutes, rotating the pans halfway through, until the tops and edges are deeply golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for 5-10 minutes to set, then transfer them to a wire rack to cool completely.
- Optional: Melt the chocolate in a microwave-safe bowl in 30-second intervals. Dip the bottoms of the cooled macaroons into the chocolate and place them back on the parchment paper to set.
Notes
Store these macaroons in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If the coconut mixture feels too wet, you can add a tablespoon of flour or almond flour to help bind it, though the egg whites usually do the trick. For a tropical twist, add a teaspoon of lime zest to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg