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Easy Coconut Macaroons

Crispy on the outside and chewy on the inside, these Easy Coconut Macaroons are a delightful treat that combines shredded coconut, egg whites, and sweetness, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ½ cups shredded coconut (unsweetened or sweetened based on preference)
  • ⅔ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 large egg whites Best at room temperature for better whipping
  • ¼ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) to ensure even baking.
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt; stir until well-coated.
  4. In a separate bowl, whip egg whites until soft peaks form.
  5. Gently fold the beaten egg whites into the coconut mixture.
  6. Use a small cookie scoop or hands to form bite-sized mounds on the baking sheet, spacing them apart.
Baking
  1. Bake in the preheated oven for about 25 minutes, or until the tops are golden brown.
  2. Allow macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. Can freeze for up to three months. Thaw or warm in the oven before serving.