Description
Chewy and toasted coconut macaroons that are easy to make in one bowl with minimal ingredients.
Ingredients
Scale
- 300 g (3 cups) sweetened shredded coconut
- 1 can (397 g / 14 oz) sweetened condensed milk
- 2 large egg whites (about 60 g)
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1.5 g) kosher salt
- Optional: 120 g (4 oz) semisweet chocolate for dipping
Instructions
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Whip the egg whites with salt until soft peaks form, about 2–3 minutes.
- Combine coconut, sweetened condensed milk, and vanilla extract in a bowl.
- Fold one-third of the egg whites into the mixture, then gently fold in the remaining whites.
- Portion the mixture using a cookie scoop onto the prepared sheet, spacing them apart.
- Chill in the fridge for 10 minutes.
- Bake for 12–15 minutes until golden brown, rotating halfway through.
- Cool for 5 minutes on the pan, then transfer to a rack.
- Dip in chocolate if desired and chill to set.
Notes
For a vegan option, replace egg whites with aquafaba and use sweetened condensed coconut milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 275
- Sugar: 24g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 11mg