Simple Coconut Macaroons
These simple coconut macaroons are chewy on the inside, golden and crispy on the outside. Ready in just 25 minutes with 4 basic ingredients! Yield: 18-20 macaroons.
Ingredients
- 3 cups (240g) sweetened shredded coconut
- 2/3 cup (160ml) sweetened condensed milk
- 2 pieces 2 large egg whites
- 1 teaspoon vanilla extract
- 1 Pinch of salt
- 4 oz chocolate for dipping (optional)
Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl, combine coconut, condensed milk, vanilla, and salt. Mix until evenly moistened.
- In a separate bowl, beat egg whites until soft peaks form, 2-3 minutes.
- Gently fold beaten egg whites into coconut mixture.
- Scoop mixture into 1.5-tablespoon mounds on prepared sheets, spacing 1 inch apart.
- Bake 20-25 minutes until edges are deeply golden and tops are lightly golden.
- Cool on baking sheet 2-3 minutes, then transfer to wire rack to cool completely.
- Optional: Dip cooled macaroons in melted chocolate and refrigerate 10 minutes to set.
Notes
- Don't use a full can of condensed milk—it will cause spreading and burning
- Egg whites should reach soft peaks, not stiff peaks
- Store in airtight container up to 5 days or freeze up to 3 months