Description
Looking for easy coconut cookie ideas? These coconut macaroons are quick chewy and the best gluten free treat for any occasion! Simple to make with few ingredients these golden macaroons are perfect for dessert platters holidays or healthy sweet snacks. Easy beginner-friendly and freezer ready!
Ingredients
Scale
- 14 oz sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl mix coconut, sweetened condensed milk, and vanilla until combined.
- In a separate bowl beat egg whites with salt until stiff peaks form.
- Gently fold egg whites into the coconut mixture.
- Drop heaping tablespoons of mixture onto baking sheet spaced 1 inch apart.
- Bake for 20–25 minutes until golden around edges.
- Cool on baking sheet then transfer to a wire rack to cool completely.
Notes
- Dip bottoms in melted chocolate for extra indulgence.
- Add almond extract for flavor variation.
- Use a cookie scoop for evenly sized macaroons.
- Store in airtight container or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 13g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg