- Coconut Macaroon Cookies

$The main ingredients make these cookies special. Here’s what you need: - 3 cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 2 large egg whites - 1/4 teaspoon cream of tartar These ingredients create a chewy, sweet cookie. The shredded coconut gives texture. The sweetened condensed milk adds rich flavor. The egg whites make the macaroons light and fluffy. You can customize your macaroons with a few extras. Here are some ideas: - 1/2 cup dark chocolate chips (for drizzling) - Chopped nuts for added crunch - Zest from one lime for a citrus twist - Almond extract instead of vanilla for a nutty flavor These options let you play with flavors. Have fun experimenting with what you like best! Each coconut macaroon cookie is a tasty treat. Here’s the nutrition you get per cookie: - Calories: 110 - Total Fat: 5g - Saturated Fat: 4g - Cholesterol: 10mg - Sodium: 30mg - Total Carbohydrates: 16g - Dietary Fiber: 1g - Sugars: 10g - Protein: 1g These cookies are a sweet treat, but enjoy them in moderation. For the full recipe, check the details above and get baking! First, gather your ingredients. You need: - 3 cups shredded unsweetened coconut - 1 cup sweetened condensed milk - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 2 large egg whites - 1/4 teaspoon cream of tartar - 1/2 cup dark chocolate chips (optional) Make sure everything is ready before you start. This makes the process smooth and fun. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla, and salt. Stir well. You want the coconut to soak up the milk. In another bowl, beat the egg whites and cream of tartar. Use an electric mixer. Beat until stiff peaks form, about 3-5 minutes. This is key for light macaroons. Now, gently fold the egg whites into the coconut mix. Use a spatula. Be careful not to squish the egg whites. This keeps your macaroons airy. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Use a cookie scoop or a spoon to drop big spoonfuls of the mix onto the sheet. Space them about an inch apart. Bake for 15-20 minutes. Look for golden edges. When done, let them cool for 5 minutes on the sheet. Then, move them to a wire rack. If you want to add chocolate, melt the chips and drizzle over the cooled macaroons. This is the finishing touch! For the full recipe, you can refer to the earlier section. Enjoy your delicious coconut macaroons! To get that perfect coconut macaroon texture, focus on your egg whites. Whip them until they form stiff peaks. This step adds air and makes your cookies light. Gently fold the whites into the coconut mixture. Mixing too hard will deflate your egg whites. The goal is a nice, fluffy dough. One common mistake is not measuring ingredients correctly. Too much coconut makes them dry, while too little leaves them flat. Another issue is not preheating the oven. An oven that's too cool will yield soggy cookies. Lastly, avoid overcrowding the baking sheet. Space them about one inch apart for even baking. Store your cookies in an airtight container. They stay fresh for about a week at room temperature. If you want to keep them longer, freeze them. Just layer them between parchment paper. To reheat, pop them in the oven for a few minutes. This brings back their nice texture. For more details, check out the Full Recipe. {{image_2}} If you enjoy chocolate, try dipping your coconut macaroons in melted dark chocolate. After you bake and cool the macaroons, melt dark chocolate chips. Use a microwave or double boiler for this. Dip half of each macaroon in the chocolate and let them set on parchment paper. This adds a rich twist to the sweet and chewy coconut. Coconut macaroons are naturally gluten-free. The main ingredients are shredded coconut, egg whites, and sweetened condensed milk. Be sure to check that your coconut is labeled gluten-free. This means you can enjoy these cookies without worry if you're gluten-sensitive. You can easily change the flavor of these macaroons. Try adding one teaspoon of almond extract instead of vanilla for a nutty taste. For a fresh twist, add lime zest to the mixture. This gives the cookies a bright, zesty flavor. Feel free to experiment with other flavors, like orange or even mint. The options are endless! For the full recipe, check out the Coconut Cloud Macaroons. To keep your coconut macaroons fresh, place them in an airtight container. This helps to prevent them from drying out. You can store them at room temperature for a few days. If you live in a humid area, the fridge may work better. Just make sure to seal them well. I recommend using parchment paper between layers to avoid sticking. You can freeze coconut macaroons for later use. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. After that, move them to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them at room temperature. Homemade coconut macaroons stay fresh for about five days at room temperature. If you store them in the fridge, they can last about a week. Keep an eye on them for any signs of spoilage. You want to enjoy them at their best! For longer storage, freezing is the way to go. To make coconut macaroon cookies chewy, use more sweetened condensed milk. This adds moisture. Also, consider baking them for a shorter time. Aim for a soft center. Let the cookies cool on the sheet before moving them. This helps them stay chewy. Yes, you can substitute sweetened condensed milk with coconut cream. Use a similar amount. This keeps the coconut flavor strong. You can also mix milk and sugar. However, the texture may change slightly. Yes, coconut macaroons are gluten-free. The main ingredient is shredded coconut. Just make sure your coconut is gluten-free. Most brands are safe, but always check the label. This makes macaroons a great treat for everyone. To prevent macaroons from spreading, chill the mixture before baking. This helps them hold shape. Use stiffly whipped egg whites. Gently fold them into the coconut. Lastly, space the cookies well on the baking sheet. This helps them bake evenly without spreading. For the full recipe, check out Coconut Cloud Macaroons. Enjoy your baking! Coconut macaroon cookies are simple to make and very tasty. We covered key ingredients and optional additions. You learned step-by-step instructions for baking these treats. I shared tips to help you avoid mistakes and store them well. You can try fun variations or make them gluten-free. In the end, these cookies are a delight. Enjoy making them your own!$

Indulge in the sweet delight of Coconut Cloud Macaroons with this easy recipe! These fluffy, golden treats combine shredded coconut and sweetened condensed milk for a taste that's simply irresistible. With just a few simple ingredients, you can create these heavenly bites that are perfect for any occasion. Ready to impress your friends and family?

Print Recipe Pin Recipe

Ingredients

3 cups shredded unsweetened coconut

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large egg whites

1/4 teaspoon cream of tartar

1/2 cup dark chocolate chips (optional, for drizzling)

Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until the coconut is evenly coated.

In a separate bowl, whip the egg whites and cream of tartar with an electric mixer until stiff peaks form. This will take about 3-5 minutes.

Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites, as this will help achieve a light and airy macaroon.

Use a cookie scoop or spoon to drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, melt the dark chocolate chips in a microwave or double boiler, then drizzle over the cooled macaroons for an elegant finish.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 cookies