Coconut macaroons are a classic cookie that is perfect for coconut lovers, and people who are gluten-free! There are only four main ingredients and they come together in no time at all, which is great if you need to make a last-minute dessert. So give them a try and see for yourself!
Ingredients
- 14 oz of sweetened shredded coconut
- 1 14 oz can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 2 large egg whites
- 1/4 teaspoon of kosher salt
Recipe
- First, start off by taking out the eggs for at least 20 minutes to bring them to room temperature.
- Then, combine the shredded coconut with the sweetened condensed milk and vanilla in a large bowl so everything is mixed well.
- Then, using a hand mixer or stand mixer, put in the egg whites and the salt and whip until medium peaks form, which are still firm but not too hard.
- Fold the egg whites into the coconut mixture very carefully so you don’t release any air.
- Finally, drop the macaroon mixture onto a parchment lined baking sheet using a small ice cream scoop or a tablespoon.
- Bake the cookies at 325 F for 25-30 minutes until they’re brown.
- Let them cool off a bit and then dig in!
