Description
These Coconut Macaroons are a delightful treat that is perfect for any occasion. With a crispy exterior and a chewy interior, these gluten-free cookies are easy to make and even easier to enjoy. The addition of chocolate makes them extra special!
Ingredients
Scale
Main Ingredients:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional:
- 2 large egg whites
- 1/2 cup semi-sweet chocolate chips (for dipping or drizzling)
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
- Combine: Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Form Macaroons: Using a small cookie scoop, form mounds of the mixture on the prepared baking sheet.
- Bake: Bake for 20–25 minutes until golden brown.
- Cool and Decorate: Let cool on the pan. Optionally, melt chocolate chips and dip the macaroons.
Notes
- For a deeper coconut flavor, lightly toast half of the shredded coconut before mixing.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 14g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
