Coconut Macaroons
These golden-edged coconut macaroons feature a crispy exterior giving way to a moist, chewy center. Made with sweetened condensed milk for foolproof results, they’re naturally gluten-free and require minimal effort for maximum flavor satisfaction.
Ingredients
- 5 cups sweetened shredded coconut
- 1 14 oz can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar helps stabilize the egg whites
- Optional: 6 oz semi-sweet chocolate chips for dipping
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. This temperature ensures the macaroons brown nicely without burning.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix thoroughly until everything is evenly incorporated and the coconut is completely coated.
- In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer until firm peaks form – about 2-3 minutes. The whites should be glossy and hold their shape when you lift the beaters.
- Gently fold the beaten egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites too much – use a light hand and fold just until combined.
- Using a cookie scoop or two spoons, form mounds of about 1½ tablespoons each onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 15-17 minutes until the tops and edges are golden brown. Rotate the pans halfway through baking for even browning.
- Cool completely on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip the bottoms of cooled macaroons in chocolate and place on parchment paper to set.
Notes
- For the best texture, avoid using fine shredded coconut – the standard baker’s shredded coconut works best.
- Make sure your mixing bowl for the egg whites is completely clean and dry – any grease will prevent them from whipping properly.
- These macaroons actually taste better the next day once the flavors have had time to meld, making them perfect for make-ahead treats.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
- For a tropical twist, substitute 1/2 teaspoon of the vanilla extract with coconut extract.