Description
These chewy coconut macaroons are a delightful treat, combining sweet shredded coconut with rich condensed milk and fluffy whipped egg whites to create a soft, golden-brown cookie perfect for any occasion. They have a tender, chewy texture with crisp toasted edges, making them a favorite coconut dessert.
Ingredients
Scale
Macaroon Ingredients
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk (about half a can)
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325ยฐF (163ยฐC) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning during baking.
- Mix the Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the mixture is evenly coated and fully combined.
- Whip the Egg Whites: In a clean separate bowl, beat the egg whites along with the salt using an electric mixer or whisk by hand until stiff peaks form. The mixture should be glossy and hold firm shapes.
- Fold to Combine: Gently fold the whipped egg whites into the coconut mixture using a spatula. Use light, careful motions to preserve the airiness and volume of the whites to ensure a light texture.
- Shape the Cookies: Using a small cookie scoop or two spoons, scoop heaping tablespoons of the dough onto the prepared baking sheet, spacing them evenly. Shape each mound into rounded tops as desired.
- Bake: Bake the macaroons in the preheated oven for 22 to 25 minutes until the tops are golden brown and the edges are deeply toasted. Rotate the pan if necessary during the last few minutes for even coloring.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. Let them cool fully so the centers firm up for the best chewy texture.
Notes
- To prevent sticking, make sure to use parchment paper or a silicone mat on your baking sheet.
- For a nuttier flavor, you can lightly toast the coconut before mixing if desired, but itโs optional.
- Egg whites must be whipped to stiff peaks for the best texture; under-whipping can result in dense macaroons.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These macaroons freeze well; freeze in a sealed container for up to one month and thaw at room temperature before serving.
