Coconutty Macaroons
Indulge in the blissful combination of chewy coconut and sweet decadence with these Coconutty Macaroons, a simple yet irresistible treat perfect for any occasion! Featuring unsweetened shredded coconut, rich sweetened condensed milk, and a touch of pure vanilla extract, these macaroons achieve a perfectly crispy exterior with a tender, moist center. Whipped egg whites lighten the texture, making each bite airy and delightful, while an optional drizzle or dip of melted chocolate elevates these coconut delights to gourmet status. Ready in just 30 minutes and yielding 24 cookies, this easy recipe is perfect for satisfying your sweet cravings or impressing guests with minimal effort. Whether served as a snack or elegant dessert, these gluten-free coconut macaroons are a timeless favorite!
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Recipe Information
Ingredients
- 3 cups Unsweetened shredded coconut
- 1 cup Sweetened condensed milk
- 1.5 teaspoons Pure vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 0.5 cup Melted dark or milk chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is evenly combined.
In a separate medium-sized bowl, use a hand mixer or whisk to beat the egg whites and salt until stiff peaks form. This step helps lighten the texture of the macaroons.
Gently fold the beaten egg whites into the coconut mixture until fully incorporated. Be careful not to overmix to avoid deflating the egg whites.
Using a cookie scoop or tablespoon, scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Slightly round the tops with your hands or the back of the spoon.
Bake the macaroons for 18-20 minutes, or until they are golden brown around the edges and slightly on top. Keep a closer eye during the final minutes to avoid overbaking.
Remove the baking sheet from the oven and let the macaroons cool completely on the sheet before transferring them to a wire rack.
If desired, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Drizzle the chocolate over the cooled macaroons or dip the bottoms into the chocolate for an extra indulgent touch.
Allow the chocolate to set at room temperature or in the refrigerator before serving. Store the macaroons in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 184.8 g | 924% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 239.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1011 mg | 78% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3080 mg | 66% | |
*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.
