Coconut Macaroons
- Level: Easy
- Yield: 20 to 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 158
- Total Fat
- 8
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 97
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.