This coconut macaroons recipe is a chewy coconut mound bound with egg white. It is not a coconut layer cake or coconut cream pie.
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Coconut Macaroons
- Total Time: 35 minutes
- Yield: 18 cookies 1x
Description
Coconut Macaroons. From Alissa.
Ingredients
Scale
- 14 ounces (396g) sweetened shredded coconut
- 2/3 cup (80g) sweetened condensed milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 egg whites
Instructions
- Heat the oven to 325°F (165°C). Line a sheet with parchment.
- Stir coconut, condensed milk, vanilla, and salt.
- Beat the egg whites to soft peaks and fold them in.
- Scoop mounds onto the sheet. Bake 18 to 22 minutes, until the tips are golden.
Notes
Sweetened shredded coconut, not desiccated. Desiccated coconut stays dry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Coconut
Packed sweetened shreds. A loose, dry coconut needs less milk.
Whites
Soft peaks, not stiff. Stiff whites make a dry macaroon.
Color
Golden tips, pale sides. A brown cookie tastes scorched.
Parchment
They stick to a bare sheet. Use parchment.
Nutrition (estimated)
About 110 calories per serving. Estimate only, not a lab test.
FAQ
Condensed or evaporated milk?
Condensed. Evaporated milk will not hold them.
Dip in chocolate?
After they cool, dip the bases in melted chocolate and let it set.
They spread. Why?
The whites were not folded in, or the oven was too cool.
Storage
Airtight for 5 days. They dry out in the open.