Coconut Macaroons
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Coconut Macaroons
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Lightly crispy on the outside and chewy on the inside, these Coconut Macaroons are made for coconut lovers! Dip the bottoms in chocolate for an even more decadent treat.
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Ingredients
- 14 oz sweetened shredded coconut
- 1 cup sweetened condensed milk*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1/4 teaspoon salt
- 4 oz chocolate optional
- 1/2 teaspoon vegetable shortening optional
Instructions
- Place a rack in the top third of the oven and another in the bottom third. Preheat the oven to 325ºF. Line two baking sheets with parchment paper or silpat liners.
- In a large bowl, stir together the coconut, condensed milk, vanilla extract, and almond extract.
- In another bowl, beat the egg whites with the salt until stiff peaks form.
- Add the egg whites to the coconut mixture and gently fold them into the mixture.
- Using a retractable cookie scoop**, drop the batter onto the baking sheets - you should get 12 cookies for each baking sheet.
- Dip a small spatula in water and gently press all of the bits of coconut along the baking sheet into the cookie ball. This is to prevent any pieces hanging out and burning. It also helps if you are dipping the cookies in chocolate.
- Place both cookie sheets in the oven and bake until golden brown, 25-30 minutes, rotating the sheets halfway through the baking time.
- Remove from the oven and allow the cookies to cool completely.
- If dipping in chocolate, combine the chocolate and the shortening and melt in a double boiler or on low power in the microwave. Dip the bottoms of the cookies in the chocolate, scraping any excess off the bottom on the side of the bowl. Return to the baking sheet and allow the chocolate to set up completely. To make this go a little faster, you can put the baking sheet with the cookies in the freezer for 5-10 minutes.
Notes
- *this is not a full 14 oz can. You can use the whole can, but will experience some pooling at the bottom of your cookies. I like to save the extra and use it with this Condensed Milk Toast.
- **If you don’t have a cookie scoop, you can use 2 spoons to drop the batter onto the baking sheet. You’ll still want to make sure you use a spatula to tuck any loose pieces of coconut in.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the chocolate for dipping.
Nutrition Information
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Serving
1cookie
Calories
120kcal
(6%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
3mg
(1%)
Sodium
87mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 87mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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