Easy Coconut Macaroons
Easy Coconut Macaroons are delicious coconut cookies that are chewy on the inside and lightly crisp on the outside. No flour needed, so these are gluten free*!
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Servings: 25
Calories: 149kcal
Ingredients
- 1 -14 oz bag Sweetened Shredded Coconut
- 1 -14 oz can Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 2 lg Egg Whites room temperature
- 1/8 tsp Salt or 1/4 tsp Kosher Salt
Instructions
- Heat oven to 325° F.
- Line two baking sheets with parchment paper.
- Add the coconut, sweetened condensed milk, and vanilla to a mixing bowl. Mix thoroughly.
- In a separate mixing bowl, use a hand mixer to beat together the egg whites and salt until soft peaks form that hold their shape.
- Gently fold the egg whites into the coconut mixture.
- Use a small cookie scoop to form 1-inch to 1 1/2-inch balls and place on the prepared cookie sheet about 1-inch apart. You should get about 24 cookies, or about 20 if using the larger scoop.
- Bake for 20 to 25 minutes, or until the tops of the cookies turn a light golden brown, and the bottoms are golden brown.
- Cool and then serve.
- Store in an air-tight container.
Notes
Try adding 1/2 cup of chocolate chips, or dip half of the cookies into melted chocolate.
*Read packaging to determine if coconut was processed in a GF environment.
Nutrition
Serving: 1cookie | Calories: 149kcal