Easy Coconut Macaroons

These easy coconut macaroons are made for a variety of different occasions. They’re crisp and golden on the outside and soft and chewy on the inside.

Ingredients

You’ll only need 5 ingredients for these easy coconut macaroons.

• Shredded coconut: Usually for these cookies I will pick up the sweetened shredded coconut, but you can buy regular shredded coconut for a less sweet cookie.
• Sweetened condensed milk: Adding in some sweetened condensed milk give these cookies their signature chew on the interior and the crisp exterior.
• Egg Whites: Whipped egg whites will help the cookies hold their shape.
• Flour: Help your cookies keep their height with a bit of flour.
• Vanilla: Add a bit of flavor to your cookies by adding in vanilla extract.

How to Make these Easy Coconut Macaroons

It’s easy to make these easy coconut macaroons. It’s as simple as mixing all the ingredients together.

First, take your egg whites and whip them until you have stiff peaks. Then, add in the vanilla extract, flour and sweetened condensed milk and mix until just combined. Stir in the shredded coconut.

Use a piece of parchment paper on a baking sheet and preheat the oven to 350 degrees.

Use an ice cream scooper so that all your cookies will be the same. Place the scooped batter onto the parchment and bake for about 30 minutes.

Your cookies will be done baking once they are golden brown.

Dip your coconut macaroons in tempered chocolate if desired. Allow them to dry before serving.

Why are my Macaroons Spreading Apart?

A common pitfall of making coconut macaroons is the spreading that happens when the cookies are baked.

If you notice the cookies begin to spread, there are a couple ways to combat this:

1). Use unsweetened shredded coconut instead of sweetened coconut. Because there is more moisture in sweetened coconut, it will cause your macaroons to spread during baking if there is too much moisture.

2). Make sure you have stiff peaks in your egg whites before adding your other ingredients. Stiff peaks with a bit of flour will make the batter stiff enough so that the cookies will hold their shape during baking.

More Desserts you Might Like:

• Easy Pumpkin Cheesecake
• Pumpkin Bread
• German Horn Cookies
• Keto Chocolate Chip Cookies
• Homemade Marshmallows
• Hot Chocolate

Easy Coconut Macaroons

5 from 1 vote

Recipe by Sarah Course: DessertDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 1.75 cups sweetened shredded coconut, divided

• 1 cup sweetened condensed milk

• 2 large egg whites, room temperature

• 2 tbsn all-purpose flour

• .5 tsp vanilla

Directions

• Preheat the oven to 350 degrees. Take your baking sheet and cover it with parchment paper. Set aside.
• Beat the egg whites until you have stiff peaks. Add in the vanilla and sweetened condensed milk and mix until just combined. Stir in the flour, shredded coconut and salt.
• Take about 2 tsp. of mixture, it should slightly firm, top with the extra coconut and place on the parchment paper. Continue until you are out of batter.
• Bake the cookies for 30 minutes, or until they are golden brown. A fork should come out clean when used to puncture one in the middle. Allow the cookies to rest for at least 20 minutes before serving.