The coconut macaroon is a harmonious cookies prominently featured at the big two December holidays: Christmas and Hanukkah.
I love making Coconut Macaroons cause they are soo easy to make. With only 5 ingredients (6 if you choose to coat the bottoms with chocolate), this recipe is sooo simple. And its also naturally gluten free, no substitutions needed! The hardest part about this recipe is patiently watching your egg-whites to see when they are ready. Undermix and its a watery mess, overmix and you get a foam cloud that is not easily incorporated. You want to mix until soft peaks form, that’s how you know its ready.
Coconut Macaroons
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites room temperature
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325, Line baking sheets with parchment paper
- In a large bowl combine the coconut, condensed milk and vanilla extract. Mix well until evenly coated.
- In a mixing bowl, mix the egg whites and salt together for a few minutes until the foam forms peaks when you remove the whisk
- Gently fold the egg mixture into the coconut mixture until combined
- Take a spoonful of the batter and place it on the parchment approximately 1 ½ inches in diameter.
- Bake for 25 -30 mins or until golden brown
- If desired, dip the bottom in chocolate
