Coconut Macaroons are one of my favorite occasional treats. The coconut is toasted on the outside making a crunchy crust while the inside is still soft and chewy. This recipe has only 5 ingredients, including sweetened condensed milk, which you probably already have in your pantry. Coconut macaroons is truly an easy recipe.
Just a few tips:
- I like to use a small cookie scoop to help shape the cookies.
- Silpat or parchment will both work fine for the cookies to slide right off.
- If you need to fine tune the shape of the cookies with your fingers make sure they are a little wet or the cookie will start to come apart.
- I like to make these festive for Valentine’s Day by melting red Wilton candy melts to decorate the tops.
- 14-ounce bag sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- Optional: 20 red Wilton candy melts
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl combine the coconut, condensed milk and vanilla extract. Set aside.
- In another bowl add the egg whites and salt. Using an electric mixer, beat the egg whites and salt until stiff peaks form.
- Use a large spatula to fold in the egg whites into the coconut mixture.
- Use a small cookie scoop to create mounds of the mixture on the parchment lined baking sheet about 1 inch apart.
- Bake for about 25 minutes or until the tops are lightly golden and the edges and bottoms have a little more color.
- After the macaroons have been pulled from the oven add the candy melts to a microwave safe bowl. Microwave on defrost for 1 minute then stir. Continue in 30 second intervals stirring in between until fully melted. Using a fork dip it into the melted candy then wiggle it above the macaroons to create a lightly drizzled look.
- The cookies keep well in an airtight container for about a week.