Coconut Macaroon Cookie Recipe
Indulge in the sweet, chewy perfection of this Coconut Macaroon Cookie Recipe—an irresistible treat that’s as simple to make as it is delicious. With just a handful of ingredients, including sweetened shredded coconut, rich condensed milk, and fluffy whipped egg whites, these golden-brown delights boast a light yet decadent texture that’s impossible to resist. Perfect for baking beginners and coconut lovers alike, these cookies come together in under an hour and can be elevated with a drizzle or dip of melted chocolate for a touch of luxury. Whether served at a holiday gathering or enjoyed as an everyday indulgence, these gluten-free coconut macaroons are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 cups Sweetened shredded coconut
- 0.75 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg whites
- 0.5 cup Chocolate chips (optional, for drizzle or dipping)
Instructions
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until fully combined and the coconut is evenly coated.
In a separate clean mixing bowl, using an electric hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff peaks form. This should take about 2-3 minutes.
Gently fold the beaten egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites too much while mixing.
Using a cookie scoop or two spoons, drop tablespoon-sized mounds of the coconut mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 20-25 minutes, or until the edges and tops of the macaroons are golden brown.
Remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time, until smooth. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms of the cookies in chocolate for an extra touch of indulgence.
Allow the chocolate to set, then serve the macaroons or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 271.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 769 mg | 59% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
