Coconut Macaroons Recipe

This Coconut Macaroons Recipe delivers bakery-quality results using just a few pantry staples. Golden on the outside and chewy inside, they’re easy to make, naturally gluten-free, and perfect for holidays or everyday treats.

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Course: Dessert, Snack

Cuisine: American, Jewish

Prep Time: 10

Cook Time: 25

Cooling time: 5

Total Time: 40

Servings: macaroons

Calories: 120kcal

Cost: $6

Equipment

1 Electric hand mixer For whipping the egg whites until stiff peaks form
2–3 Glass mixing bowls One for coconut mixture; one for beating egg whites
1 Rubber spatula To gently fold egg whites into the coconut mixture
2 Baking sheet Line with parchment paper; standard-size trays work best
2 Parchment paper Prevents sticking and makes cleanup easy
1 Cookie scoop or spoon To form evenly sized macaroons

Ingredients

4 cups Sweetened shredded coconut about 10–12 oz
1 can Sweetened condensed milk 14 oz
2 teaspoon Vanilla extract Pure
¼ teaspoon Salt
2 large Egg whites
¼ teaspoon Cream of tartar Helps stabilize the egg whites
6 oz Semi-sweet chocolate chips Optional; for dipping

Instructions

Preheat oven and mix base.
Whip egg whites.
Fold whites into base and form macaroons.
Bake until golden, about 25 minutes.
Cool and dip in melted chocolate if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition