Golden Coconut Macaroons
Golden Coconut Macaroons are a blissfully indulgent treat that marries a crispy golden exterior with a soft, chewy coconut center. Made with sweetened shredded coconut, luscious sweetened condensed milk, and airy whipped egg whites, these macaroons boast a light texture while packing a rich, tropical flavor in every bite. The recipe requires just 15 minutes of prep time and simple pantry staples, making it a perfect dessert for busy bakers or last-minute gatherings. A gentle baking process ensures the edges turn perfectly golden while keeping the insides moist and irresistible. Serve them fresh for a snack or as a sweet finish to your meal, and store leftovers for up to five days—it’s a dessert your family will request on repeat! Keywords: coconut macaroons, golden coconut macaroons, chewy coconut cookies, easy dessert recipes, tropical treats.
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Recipe Information
Ingredients
- 3 cups Shredded sweetened coconut
- 0.6667 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg whites
- 2 tablespoons Granulated sugar
- 1 optional Cooking spray or parchment paper
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or lightly coat it with cooking spray.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, vanilla extract, and salt. Mix well to ensure all the coconut is evenly coated.
In a separate bowl, use a hand mixer or stand mixer to whisk the egg whites on medium speed until frothy, about 1-2 minutes.
Add the granulated sugar to the egg whites while whisking and continue until soft peaks form. The mixture should be glossy and hold its shape when the whisk is lifted.
Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites too much.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You can use your hands to shape them into small mounds if needed.
Bake in the preheated oven for 18-20 minutes, or until the tops and edges are golden brown.
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.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 637.3 g | 232% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 486.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 681 mg | 52% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2368 mg | 50% | |
*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.
