Coconut Macaroons

3.50 from 4 votes

Coconut Macaroons are quick and easy to make using minimal ingredients (and they are GF). Sweet, soft and chewy, these are perfect for Passover or great to give during the holidays.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 157kcal

Author: Jennifer Fishkind

Ingredients

14 oz sweetened coconut flakes
14 oz sweetened condensed milk
1½ teaspoons vanilla extract
½ teaspoon salt
2 large egg whites room temperature

Instructions

Preheat the oven to 325°F and line your sheet pans with parchment paper.
Mix the coconut, sweetened condensed milk, vanilla, and salt in a large mixing bowl.
Whip the egg whites on high speed until medium peaks are formed.
Fold your coconut mixture into the egg whites.
Scoop out a heaping tablespoon of the cookie batter onto the sheet pan. Repeat this with the remaining mixture, leaving about 1 to 2 inches between each cookie to prevent them from spreading.
Bake for 21-26 minutes until the edges begin to get golden.

Notes

Storage:

To Store: Coconut macaroons will stay fresh for about one week when stored in an airtight container at room temperature.
To Freeze: Store your macaroons in an airtight container with parchment paper between the layers for up to 3 months.

Tips:

Make sure to use parchment paper and NOT wax paper on the baking sheets. The macaroons will stick to wax paper.
Use a cookie scoop to make sure the cookies are uniform in size cookies and bake evenly.
Make sure there are no traces of egg yolks in the egg whites. The egg yolks will prevent the egg whites from forming peaks.
Room temperature eggs whip best.
Avoid over-baking or you’ll end up with dry, crumbly cookies.
You can toast the coconut just slightly before adding it to the egg whites, for an even deeper coconut flavor.

Nutrition