Description
Delicious coconut macaroons made with sweetened flaked coconut and egg whites.
Ingredients
Scale
- 14 oz. sweetened flaked coconut
- 7 oz. sweetened condensed milk
- 1 tsp. almond extract or vanilla extract
- 3 large egg whites, at room temperature
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the sweetened flaked coconut, sweetened condensed milk, and almond or vanilla extract until evenly combined.
- In a separate bowl, beat the egg whites and salt with a mixer until medium-stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture using a spatula.
- Using a medium cookie scoop or 2 tablespoons, form mounds and place them 2 inches apart on the prepared baking sheet.
- Bake for 20–25 minutes, or until the tops are golden brown.
- Immediately transfer cookies to a wire rack and let cool completely.
Notes
- Make sure the egg whites are at room temperature for better volume.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Sugar: 11g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg