Description
Classic coconut macaroons with crisp golden edges and chewy centers. Easy to make, naturally gluten-free, and perfect for holidays, gifting, or coffee-time treats.
Ingredients
2 large egg whites
1 (14-ounce) can sweetened condensed milk (use just under the full can)
1 (7-ounce) package shredded sweetened coconut
1 teaspoon vanilla extract
⅛ teaspoon salt
Instructions
Preheat Oven: Set oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
Mix Coconut Base: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed.
Beat Egg Whites: In a separate bowl, beat egg whites and salt with an electric mixer on high until stiff peaks form.
Combine Mixtures: Gently fold beaten egg whites into the coconut mixture using a spatula. Do not overmix.
Shape Macaroons: Use a small scoop or two spoons to drop heaping tablespoons of batter onto baking sheets, spaced 1 inch apart.
Bake: Bake for 23–25 minutes, or until golden brown on top and edges.
Cool: Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Do not use too much condensed milk to avoid spreading.
You can use unsweetened coconut, but the cookies will be less sweet.
Macaroons are naturally gluten-free—just double-check all labels.
Let egg whites sit in the fridge overnight to whip better.
Store macaroons in an airtight container at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
