Easy Coconut Macaroons
User Reviews
5
Easy Coconut Macaroons
Description
Easy Coconut Macaroons combine flaked coconut with sweetened condensed milk, vanilla, and softly beaten egg whites to produce chewy, tender cookies with subtle sweetness. The egg whites are folded gently to maintain lightness, which balances the dense, moist coconut base. Baking at 325°F until golden edges appear ensures the cookies develop a slight crispness on the outside while remaining moist inside.
These macaroons should be removed from the baking sheets immediately after baking to prevent sticking and placed on a wire rack to cool fully. Using silicone baking mats or parchment paper helps with easy release. Their dense, sticky nature means they keep best covered and are recommended to be eaten within a few days to enjoy optimal texture.
Since sweetened condensed milk makes the cookie mixture sticky, leaving about 2 tablespoons behind in the can helps control moisture. This macaroon recipe emphasizes texture and straightforward preparation, with simple ingredients that yield a coconut treat suitable for a light dessert or snack.
Ingredients
- 1 oz flaked coconut this is slightly more than 5 and 1/2 cups coconut, sweetened, bag
- 1 oz sweetened condensed milk you will leave about 2 tbsp in the can, can
- 1 tsp vanilla extract
- 2 egg white
- 1/2 tsp salt
Instructions
- Preheat oven to 325 degrees F.
- Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
- Next, in a separate bowl combine egg whites and salt and beat until soft peaks form.
- Gently fold egg whites into coconut mixture.
- Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
- Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
Notes
- Leave about 2 tablespoons of sweetened condensed milk in the can to avoid an overly wet mixture.
- Use silicone baking mats or parchment paper to prevent sticking due to the sticky batter.
- Remove macaroons from the baking sheet immediately after baking to avoid sticking.
- Store the macaroons covered and consume within 3-4 days for best freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 120mg | 5% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 30IU | 1% |
| Calcium | 49mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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