Coconut Macaroon Cookies
Transform your dessert table with these irresistible coconut macaroon cookies, a delightful blend of chewy, toasty shredded coconut and indulgent sweetened condensed milk. Lightly crisp on the outside and luxuriously soft on the inside, these cookies are elevated by the subtle notes of vanilla and almond extracts, offering a heavenly aroma and flavor profile. Whipped egg whites add an airy texture, while a drizzle or dip of rich dark chocolate (optional but oh-so-worth-it) takes these bite-sized treats to the next level. With just 15 minutes of prep time and a yield of 20 cookies, these easy-to-make macaroons are perfect for holiday gatherings, tea parties, or a simple mid-week pick-me-up. Plus, they’re naturally gluten-free, making them a crowd-pleaser for all occasions.
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 100 grams Dark chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir until well combined.
In a separate mixing bowl, use a hand mixer or stand mixer to beat the egg whites and salt together until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
Using a small cookie scoop or a spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges and tops of the cookies are golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the cooled cookies or dip the bottoms of the cookies in the chocolate, then place them back on the parchment paper to set.
Once the chocolate has set, store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 265.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 689 mg | 53% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2002 mg | 43% | |
*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.
