Coconut Macaroons
Delicious coconut cookies with a crispy outside and soft inside, made with just a few simple ingredients. Perfect as a sweet treat or dessert, optionally dipped in chocolate or decorated with almonds.
Ingredients
- shredded coconut400 grams
- condensed milk⅔ cup
- vanilla extract1 tsp
- saltpinch
- melted chocolate (optional)to taste
- whole almonds (optional)20 pieces
- egg whites (optional, stiffly beaten)2 pieces
Preparation
- 1
Preheat the oven to 175°C and line a baking sheet with parchment paper.
- 2
Mix the shredded coconut, condensed milk, vanilla extract and salt in a large bowl.
- 3
Stir until the coconut is completely and evenly coated.
- 4
Optional: fold 2 stiffly beaten egg whites into the mixture for lighter macaroons.
- 5
Use a tablespoon or small ice cream scoop to place rounded mounds on the baking sheet, about 2.5 cm apart.
- 6
Lightly moisten your fingers with water and press down loose coconut strands so they don't burn.
- 7
Optional: before baking, press a whole almond into the center of each cookie.
- 8
Bake for 10 to 12 minutes until the bottom and tops are nicely golden brown.
- 9
Let the macaroons cool on the baking sheet for at least 5 to 10 minutes before moving them.
- 10
Optional: dip the cooled macaroons in melted chocolate.
Nutrition (per serving)
| Calories | 142 kcal |
| Protein | 2.1 g |
| Carbs | 11.8 g |
| Fat | 10.2 g |
| Fiber | 2.4 g |
Cooking history
Not cooked yet. Click “Made this!” when you make it.