Best Coconut Macaroons
Coconut Macaroons are chewy and moist on the inside, and crispy and golden on the outside. They are delicious, easy to make, gluten-free and the perfect treat to tame a sweet tooth!
Servings 14 cookies
- 14 ounces sweetened shredded coconut
- 1 can sweetened condensed milk 14 ounces
- 1 teaspoon vanilla extract
- 2 extra-large egg whites room temperature
- 1/4 teaspoon kosher salt
Line a baking sheet with parchment paper and set aside.
Add egg whites and salt to a medium bowl and beat on high speed until firm peaks form.
Add coconut, condensed milk, and vanilla to a large bowl and stir until fully combined.
Add the egg whites to the bowl and carefully fold into the coconut mixture.
Use a two tablespoons cookie scoop, to drop equal amounts of the coconut batter onto the prepared baking sheet.
Refrigerate for 30 minutes.
Preheat the oven to 325 degrees F.
Bake in the preheated oven 25 to 30 minutes, until golden brown.
Let cool before serving.
Calories: 235kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 9mg | Sodium: 158mg | Potassium: 207mg | Fiber: 1g | Sugar: 27g | Vitamin A: 75IU | Vitamin C: 0.9mg | Calcium: 85mg | Iron: 0.6mg