Coconut Macaroons
These bite-sized cookies are chewy coconut yumminess!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
- 14 ounces sweetened flaked coconut
- 7/8 ounces sweetened condensed milk use 3/4 cup plus 2 tablespoons
- 1 teaspoon pure vanilla extract
- 2 extra large egg whites at room temperature
- 1/4 teaspoon kosher salt
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 on wire racks.
Excuse the odd amount of sweetened condensed milk. Ina's Recipe calls for 14 ounces but I believe that is because that's the amount that is in the can. I've read many reviews on this type of cookie and the complaint with Ina's is that they get a bit runny and messy and don't hold their cute round shape. My husband actually likes the runny ones. He says the chewy part that oozes around the edge is an extra treat. You can try it either way and see what you like best.
Add cute little jelly beans on top once they are cool.
Also, you can dip the bottom in melted chocolate to add an extra touch of yum! Keyword cookies, macaroons