Coconut Macaroons
Easy coconut macaroons recipe with sweetened shredded coconut, condensed milk, and egg whites. Perfect golden brown cookies ready in under 30 minutes baking time.
Equipment
- mixing bowl
- oven
- baking sheet
- spatula
- electric mixer
- measuring spoons
- cookie scoop
- wire rack
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line two large baking sheets with parchment paper; this will prevent sticking and make for easier cleanup.
- In a large mixing bowl, combine the 14 ounces of sweetened shredded coconut, 14 ounces of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir with a sturdy spoon or rubber spatula until all the coconut is evenly moistened and thoroughly coated with the milk mixture.
- In a separate, clean, medium-sized bowl, use an electric mixer on medium-high speed to beat the 2 large egg whites until they form soft peaks. The whites should be foamy and hold their shape slightly when the beaters are lifted, but still be soft and not stiff. This step incorporates air, which contributes to a lighter macaroon texture.
- Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Use a cutting motion through the center of the mixture and then scoop up from the bottom, turning the bowl as you go, until just combined. Be careful not to deflate the egg whites too much, as they add crucial lightness to the macaroons.
- Using a 1 1/2-inch cookie scoop (approximately 1 1/2 tablespoons) or two spoons, drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between each macaroon. This recipe should yield approximately 24 to 30 macaroons.
- Bake for 20 to 25 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. The macaroons are done when they are golden brown around the edges and lightly toasted on top.
- Remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes. This brief resting period helps them firm up and prevents them from breaking. After 5 minutes, carefully transfer them to a wire rack to cool completely.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.