Coconut Macaroons
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 large egg whites, at room temperature
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. This is a crucial step because the sugar in the coconut can make these cookies very sticky.
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir everything together with a spatula until the coconut is thoroughly and evenly coated.
- In a separate clean bowl, or using a stand mixer fitted with the whisk attachment, beat the egg whites and salt on high speed. Continue beating until stiff peaks form, which means the whites should stand up straight when you lift the whisk.
- Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites too much, as they provide the lift and lightness for the macaroons.
- Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets. Space them about an inch apart, as they do not spread much during baking.
- Bake for 23 to 25 minutes, or until the bottoms and tops are a beautiful golden brown. Remove from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Find it online: https://www.cozinty.com/desserts/coconut-macaroons/