Coconut Macaroon Cookies
Chewy coconut macaroon cookies with crisp golden edges and optional chocolate finish
PRINT PINServings 24
INGREDIENTS
Macaroons
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 large egg whites
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ¼ tsp almond extract optional.
Optional Chocolate Dip
- 4 oz semisweet chocolate chopped
- 1 tsp coconut oil optional.
INSTRUCTIONS
Mix and Bake
- Heat oven to 325 F and line a baking sheet with parchment paper
- mix shredded coconut sweetened condensed milk vanilla and salt until evenly combined
- whip egg whites to soft peaks then fold gently into the coconut mixture until no white streaks remain
- scoop heaping 1.5 tbsp mounds and place about 1 inch apart
- bake until edges and peaks are lightly golden 16 to 20 minutes
- cool on the pan 5 minutes then transfer to a rack to cool completely.
Optional Finish
- Melt chocolate with coconut oil until smooth
- dip cookie bottoms or drizzle tops with chocolate
- chill 10 to 15 minutes until set.
Notes
1. Use sweetened shredded coconut for classic chewy texture and structure. For unsweetened coconut add 1 to 2 tbsp sugar and expect a drier result. Do not overbake or they will dry out. For extra lift make sure the bowl is grease free before whipping egg whites
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g