Chewy Coconut Macaroons
These delightful, gluten-free treats are made with mounds of sweetened shredded coconut and a hint of vanilla. They have a wonderfully chewy interior and golden, toasted edges that make them impossible to resist.
- Prep time: 13 minutes
- Cook time: 14 minutes
- Total time: 27 minutes
- Servings: 24
- Difficulty: Easy
- Cuisine: American
Ingredients
- 5 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut and sweetened condensed milk.
- In a separate bowl, whisk the egg whites, vanilla, and salt until soft peaks form.
- Gently fold the egg white mixture into the coconut mixture.
- Scoop rounded mounds of the mixture onto the prepared baking sheet.
- Bake for 18 to 22 minutes until the tops are golden brown.
- Allow to cool completely on the baking sheet before removing.
Tips
- Use a spring-loaded scoop to ensure the macaroons are uniform in size.
- Make sure to use parchment paper, as these cookies are very sticky.
- Drizzle the cooled macaroons with melted chocolate for an extra touch of decadence.
Frequently Asked Questions
Can I use unsweetened coconut?
No, the sugar in the sweetened coconut is essential for the structure and chewiness.
How long do these keep?
They stay fresh for up to 1 week in an airtight container at room temperature.
Why did my macaroons spread?
You may have overmixed the egg whites or used too much moisture; ensure the egg whites are whipped properly.