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Katerina 5 from 1 vote
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Golden brown, sweet, and toasty Coconut Macaroons with moist, chewy centers.
Classic Coconut Macaroons
A sweet tasty little treat made with shredded coconut and condensed milk, these Coconut Macaroons are an easy dessert recipe, and the results are rich, moist, and delicious! It’s a perfect cookie for your Easter dessert table, but Macaroons are a popular dessert during the Jewish holiday of Passover, too, when leavened baked goods are not allowed.
Classic macaroons are a timeless dessert loved by many for their simplicity, versatility, and delicious flavor. Whether enjoyed as a snack or dessert, these sweet treats will satisfy that sweet tooth.
With just a few essential ingredients, this dessert is easy to make and can be customized to suit individual tastes. Add chopped nuts, almond extract, or chocolate chips to give the macaroons an extra flavor and texture.
Ingredients for Macaroons
Toasty and crunchy on the outside but chewy in the middle, these gluten-free macaroons are made with just 5 ingredients that include:
- sweetened coconut flakes
- sweetened condensed milk
- pure vanilla extract
- egg whites
- salt
- melted dark chocolate: optional.
How To Make Coconut Macaroons
- We start by combining the coconut flakes, sweetened condensed milk, and vanilla in a mixing bowl.
- Then,combine the egg whites and salt in a mixer’s bowl and whip until medium-firm peaks form.
- The egg whites mixture is then folded into the coconut flakes mixture, and rounded tablespoonfuls of the combined ingredients will be transferred to a parchment-lined baking sheet.
- Bake these cookies at 325˚F for 25 minutes or until toasty and golden brown.
- After the cookies have completely cooled, you can dip the bottoms in melted dark chocolate and pop them in the fridge for 5 to 10 minutes or until the chocolate is set.
Tips for Making Classic Macaroons
- Please have your eggs and condensed milk at room temperature. Remove them from the fridge at least 15 minutes before you start making the macaroons.
- There are several ways to tweak your batch of coconut macaroons. You can add some nuts or maybe even dried fruits. You can also dip them in white chocolate, and if you do not like them toasted, pull them out of the oven just as they start to turn a golden brown.
- Make these cookies ahead of time, store them in an airtight container, and keep them in the freezer for up to 3 months.
- You can also store the coconut macaroons in an airtight container for up to5 daysat room temperature.
I had one little hiccup initially; I wasn’t sure if I would make my Black and White Meringue Cookies OR what you see in front of you. Obvi, The coconut macaroons won. NOT to be confused with macarOns, the little French guys.
More Cookies Recipes
- Braided Butter Cookies
- Easter Rice Crispy Treats
- Chocolate Raspberry Macarons
- Apple Oatmeal Cookies
ENJOY!
Coconut Macaroons
Katerina | Diethood
This classic coconut macaroons recipe is sweetened with condensed milk for a rich, indulgent, and tropical dessert.
5 from 1 vote
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Servings : 16 Cookies
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Ingredients
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 egg whites, at room temperature
- ¼ teaspoon salt
- melted dark chocolate, for dipping, optional
Instructions
Preheat oven to 325˚F.
In a large mixing bowl, combine the coconut flakes, condensed milk, and vanilla; set aside.
Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until they make medium-firm peaks.
Gently fold the egg whites into the coconut mixture.
Using an ice cream scoop drop the batter onto sheet pans lined with parchment paper.
Bake for 20 to 25 minutes or until golden brown.
Transfer the cookies to a cooling rack and let cool.
Optionally, once the cookies are cool, dip the bottoms in melted dark chocolate, set them face down on a wax-lined baking sheet, and place them in the fridge for 5 to 10 minutes or until the chocolate is set.
Serve.
Nutrition
Serving: 1 Cookie | Calories: 195 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 8 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.001 g | Cholesterol: 8 mg | Sodium: 145 mg | Potassium: 188 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 66 IU | Vitamin C: 1 mg | Calcium: 73 mg | Iron: 0.4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert, Dessert/Cookies, Desserts, Desserts/Snacks
Cuisine: American
Keyword: coconut macaroons, coconut macaroons recipe, macaroons with coconut
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Categories:
- Christmas
- Cookies
- Desserts
- Holidays
- Meal Type
