Coconut Macaroons
Elevate your dessert game with these irresistibly chewy Coconut Macaroons, a simple yet indulgent treat that combines rich, sweetened shredded coconut with velvety condensed milk for a perfectly moist texture. With just 15 minutes of prep time and a handful of pantry staples, these gluten-free confections are easy to make but boast a bakery-worthy finish. For extra flavor, a hint of vanilla and almond extract adds depth, while airy whipped egg whites ensure a light, tender bite. Customize your macaroons by drizzling or dipping them in luscious dark chocolate for a show-stopping touch. Ideal for holidays, gift-giving, or everyday snacking, these homemade coconut delights are a crowd-pleasing dessert that stays fresh for days!
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 200 milliliters Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional)
- 2 Egg whites
- 1 pinch Salt
- 100 grams Dark chocolate (for drizzling or dipping, optional)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until all the ingredients are evenly mixed.
In a separate, clean bowl, use an electric mixer to beat the egg whites with a pinch of salt until stiff peaks form. This should take about 2-3 minutes.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites too much. Mix until just combined.
Using a tablespoon or small cookie scoop, scoop mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and the edges are set.
Remove the macaroons from the oven and allow them to cool on the baking 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 30-second increments, stirring in between, until smooth. Dip the bottoms of each macaroon in the chocolate or drizzle the chocolate over the tops. Place the macaroons on parchment paper to set.
Store the macaroons in an airtight container at room temperature for up to a week, or in the refrigerator if you've added chocolate.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 288.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 845 mg | 65% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2032 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.
