Easy Coconut Macaroons
Delicious and easy coconut macaroons are light and filled with flavor. This macaroon recipe is a great spring cookie or Easter cookie.
Equipment
- Baking sheet
Ingredients
- 1 14 oz bag sweetened, flaked coconut this is slightly more than 5 and 1/2 cups coconut
- 1 14oz can sweetened condensed milk you will leave about 2 tbsp in the can
- 1 tsp vanilla extract
- 2 egg whites
- 1/2 tsp salt
Instructions
- Preheat oven to 325 degrees F.
- Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
- Next, in a separate bowl combine egg whites and salt and beat until soft peaks form.
- Gently fold egg whites into coconut mixture.
- Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
- Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
Video
Notes
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Make sure to use a silicone baking mat (highly recommended) or if you don't have silicone baking mats, use parchment paper (sprayed with non-stick cooking spray) - the sweetened condensed milk makes these quite sticky! Remove cookies from the baking sheets immediately after they come out the oven.
Store covered, best eaten within 3-4 days.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 120mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 30IU | Calcium: 49mg | Iron: 0.3mg
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