Coconut Macaroons
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!
COCONUT MACAROONS
Ingredients
- 2 Egg whites
- 14 ounces sweetened shredded coconut sweetened
- 1 cup sweetened condensed milk sweetened
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- ¼ teaspoon Salt
Instructions
- First, preheat your oven to 325°F (160°C).Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Then, in a clean mixing bowl, beat the egg whites using a hand or stand mixer on medium-high speed until stiff peaks form, they should hold their shape when you lift the whisk. Set aside.
- Next, in another bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt until fully combined.
- Then, gently fold the whipped egg whites into the coconut mixture until just combined, stop as soon as no white streaks remain. Overmixing will deflate the batter and cause the cookies to spread.
- For best results, chill the mixture for 15–20 minutes before baking to help it firm up.
- After chilling, use a small cookie scoop or heaping tablespoon to drop mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Compact each mound gently so it keeps its round shape while baking.
- Then, bake the macaroons for 25–30 minutes, or until the bottoms and edges are deep golden brown.
- If your oven runs cool, increase to 340°F (170°C) for the final 5 minutes to help them set faster.
- Finally, remove the cookies from the oven and let them cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
