These classic coconut macaroons are the ultimate treat for coconut lovers, featuring a perfectly crisp golden exterior and a soft, chewy center. With just five simple ingredients and no flour required, they are naturally gluten-free and come together in under 30 minutes. Whether you are baking for a holiday platter or just need a quick dessert, these cookies never disappoint.
Ingredients
- 5 1/2 cups sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until the coconut is thoroughly coated.
- In a separate small bowl, whisk the egg whites and salt until they become frothy and form soft peaks.
- Gently fold the whipped egg whites into the coconut mixture until well combined.
- Use a medium cookie scoop to portion the dough into balls and place them about 1 inch apart on the prepared baking sheet.
- Bake for 20 to 25 minutes, or until the edges and tops are golden brown.
- Let the macaroons cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips
For an extra touch of indulgence, dip the cooled bottoms of the macaroons in melted semi-sweet chocolate. If you prefer a more compact cookie, press the mixture firmly into your scoop before releasing it onto the tray.
FAQ
Can I use unsweetened coconut?
This recipe is specifically designed for sweetened shredded coconut to provide the necessary moisture and texture. Using unsweetened coconut will result in a dry, crumbly cookie that may not hold together properly.
How should I store these macaroons?
Store the macaroons in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks for a firmer texture.