Description
These Coconut Macaroons are sweet, chewy on the inside, and crispy on the outside, making them a delightful treat for coconut lovers. With just a few simple ingredients, you can whip up a batch of these gluten-free delights in no time.
Ingredients
Scale
Main Ingredients:
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 4 ounces semisweet chocolate, melted, for dipping or drizzling
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix coconut mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract until evenly coated.
- Beat egg whites: In a separate bowl, beat egg whites with salt until stiff peaks form.
- Combine mixtures: Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Bake: Drop rounded mounds onto the prepared baking sheet and bake for 20–25 minutes until golden brown.
- Cool and decorate: Allow macaroons to cool, then dip bottoms in melted chocolate or drizzle chocolate over the tops.
Notes
- For chewier macaroons, bake on the lower end of the time range.
- For crispier edges, bake until deeper golden brown.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
