I love my Coconut Macaroons recipe! I’ve been working on it for some time, and it’s gone through several iterations, but now I am sure that I have properly mastered them for you.
They are sweet, chewy, perfectly crispy outside, and just the most satisfying little treats. If you’re anything like me, you honestly won’t resist as soon as they come out of the oven.
They also have a long history that runs as far back as the 8th or 9th century. They were first thought to have been made in an Italian monastery. Traditionally they were made with ground almonds, and it wasn’t until much later that coconut was added.
I love to bake a batch of these every few weeks. They are great for having on hand when people come over. They are something a little different from your standard tea and biscuits!
I love that they are also gluten-free! So if you or any of your friends have a celiac or just want to reduce your gluten intake, you can enjoy tasty snacking without any fear!
- 2 Egg whites
- 14 ounces Shredded coconut sweetened
- 1 cup Condensed milk sweetened
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- ¼ teaspoon Salt
- Preheat your oven to 325°F / 160°C.
- In a large bowl, whip the egg whites until the form stiff peaks. Set aside.
- In a separate bowl, mix together the coconut, condensed milk, vanilla, almond extract and salt. Stir well.
- Fold the whipped egg whites into the coconut mix gently, trying to keep as much air in the whites as possible.
- Scoop the batter into heaping tablespoon sized mounds on to a parchment lined sheet tray. Make sure the cookies are about 2 inches apart on the tray.
- Bake the cookies for 25 minutes or until the bottom and edges are golden brown. Remove from the oven and cool.