Macadamia Macaroons
Indulge in the tropical decadence of Macadamia Macaroons, the ultimate treat for coconut and nut lovers alike. These chewy, golden delights combine sweetened shredded coconut and buttery macadamia nuts with a touch of luscious sweetened condensed milk and aromatic vanilla for a rich flavor profile. Whipped egg whites lend a delicate, airy texture, while optional semi-sweet chocolate drizzles or dips add a luxurious, dessert-worthy finish. This easy-to-follow recipe comes together in just 35 minutes and yields 24 melt-in-your-mouth treats, perfect for cookie swaps, holiday gatherings, or any time you crave something indulgent yet simple. Plus, with the option to store or freeze, these macaroons are as convenient as they are irresistible.
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 100 grams Macadamia nuts, chopped
- 395 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 large Egg whites
- 2 tablespoons Granulated sugar
- 100 grams Semi-sweet chocolate, melted (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
In a large bowl, combine the shredded coconut, chopped macadamia nuts, sweetened condensed milk, vanilla extract, and salt. Mix until all the ingredients are evenly combined.
In a clean medium bowl, whisk the egg whites with an electric mixer or hand whisk until soft peaks form. Gradually add in the granulated sugar while continuing to whisk until the mixture reaches stiff peaks.
Gently fold the whipped egg whites into the coconut and macadamia nut mixture. Be careful not to deflate the egg whites as you mix.
Using a tablespoon or small cookie scoop, portion out the mixture onto the prepared baking sheets, leaving some space between each mound.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the edges are crisp.
Remove from the oven and let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, drizzle the cooled macaroons with melted chocolate or dip the bottoms into the chocolate for an extra decadent touch. Allow the chocolate to set before serving.
Store the macaroons in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 392.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1322 mg | 102% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2712 mg | 58% | |
*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.
