Ingredients
Scale
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt, mixing thoroughly.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until everything is well incorporated.
- Using a spoon or cookie scoop, form small mounds and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until the tops and edges are golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a chewier texture, do not overbake the macaroons.
You can dip the cooled macaroons in chocolate for an extra treat.
Store in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 128
- Sugar: 12g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 12mg