Coconut Macaroons Recipe
This easy Coconut Macaroons Recipe is perfectly soft and chewy on the inside while crisp and toasty on the outside. Chocolate is optional.
Servings 32 cookies
Preheat oven to 350 degrees. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl, combine coconut, sweetened condensed milk, and vanilla. Set aside.
In a separate bowl, whip egg whites and salt until medium-firm peaks form. Fold egg whites into the coconut mixture until incorporated well.
Drop by the spoonful onto prepared baking sheets. (I used a tablespoon-size cookie scoop). Bake 20-25 minutes or until bottoms and tops are golden brown.
Cool completely and store in airtight containers for up to 3 days.
Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg