Coconut Macaroons or Macaroon Kisses
Indulge in the sweet, chewy bliss of Coconut Macaroons or Macaroon Kisses—a classic treat that pairs perfectly with coffee or as a standalone dessert. These golden bites combine the tropical richness of sweetened shredded coconut with the creamy sweetness of condensed milk, all gently folded into fluffy, whipped egg whites for a light yet indulgent texture. With just 15 minutes of prep time and a short bake, these macaroons are easy to whip up for any occasion. For a delightful twist, top each cookie with a chocolate kiss, creating an irresistible combination of flavors and textures. Whether you’re making them for a party, gifting them, or simply satisfying your sweet tooth, these coconut macaroons are a versatile and crowd-pleasing option. Perfectly crisp on the outside, soft in the center, and kissed with chocolate (if desired), they’re a simple yet sophisticated dessert recipe you’ll love.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 300 grams sweetened shredded coconut
- 200 milliliters sweetened condensed milk
- 1.5 teaspoons vanilla extract
- 2 large egg whites
- 0.25 teaspoons salt
- 20 pieces chocolate kisses (optional)
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until the ingredients are evenly incorporated.
In a separate clean bowl, use an electric mixer to beat the egg whites and salt together until stiff peaks form. This will take about 3-5 minutes on medium-high speed.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites. Fold until just combined.
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spaced about 1 inch apart.
If desired, press a chocolate kiss gently into the center of each mound, making sure it stays in place.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the edges are lightly toasted.
Allow the macaroons to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 11.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 95 mg | 2% | |
*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.
