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Coconut Macaroons

Coconut Macaroons: Chewy Tropical Delights Made Easy

Coconut Macaroons are chewy tropical delights that are effortlessly easy to make and gluten-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroons
  • 3 cups Shredded Coconut Opt for unsweetened for better sweetness control.
  • 14 oz Sweetened Condensed Milk This sticky sweet binder brings richness and moisture.
  • 2 large Egg Whites These provide essential structure; aquafaba can be used for vegan.
  • 1 tsp Vanilla Extract Can substitute with coconut or almond extract.
Optional Additions
  • 1/2 cup Chocolate Drizzle dark or white chocolate over macaroons.
  • 1 tbsp Citrus Zest Zest of lemon or lime for a refreshing twist.

Equipment

  • Oven
  • mixing bowl
  • spatula
  • Cookie Scoop
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine shredded coconut, sweetened condensed milk, egg whites, and vanilla extract until well mixed.
  3. Form uniform mounds of the mixture on the baking sheet, spacing them about 1 inch apart.
  4. Bake for about 25 minutes until the edges turn golden brown.
  5. Cool for a few minutes on the baking sheet before transferring to a rack to cool completely.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 60mgPotassium: 80mgFiber: 1gSugar: 10gCalcium: 2mgIron: 2mg

Notes

Use high-quality, unsweetened shredded coconut for best results. Avoid overmixing to keep macaroons light and airy.

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