Description
Chewy and toasted coconut macaroons that deliver a perfect contrast of textures with a soft center and crispy edges.
Ingredients
Scale
- 300 g (3 cups) sweetened shredded coconut
- 397 g (14 oz) can sweetened condensed milk
- 2 large egg whites (about 60 g total)
- 5 ml (1 tsp) pure vanilla extract
- 1/8 tsp (0.75 g) kosher salt
- Optional: 100 g (3.5 oz) dark chocolate for dipping or drizzling
Instructions
- Preheat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
- Whip the egg whites and salt in a bowl until soft peaks form.
- Combine condensed milk and vanilla in a separate bowl until smooth.
- Fold the coconut into the condensed milk mixture, then gently fold in the whipped egg whites.
- Scoop the mixture into 12 mounds on the prepared baking sheet.
- Bake for 18–22 minutes until golden brown on the edges.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve or optionally dip in chocolate.
Notes
For a vegan version, substitute condensed milk with reduced coconut milk and maple syrup, and use aquafaba instead of egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 8.5g
- Saturated Fat: 6.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg