Description
Deliciously chewy coconut macaroons that are perfect for any coconut lover!
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional for drizzling)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract.
- In a separate bowl, whip the egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until just combined.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 20-25 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, melt the chocolate chips in a microwave-safe bowl, then drizzle over the cooled macaroons.
Notes
- For a more intense coconut flavor, you can use unsweetened shredded coconut.
- These macaroons can be stored in an airtight container for up to one week.
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 25
- Fat: 4
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: coconut desserts, coconut macaroons, easy coconut recipe, chewy coconut dessert, sweetened condensed milk desserts