Coconut Macaroons

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Coconut macaroons are incredibly irresistible! You have sweet coconut with a slightly crunchy outside and a chewy middle. I’ve (Tinsley) been known to eat my weight in macaroons in one sitting. :P These macaroons are the perfect homemade treat for Easter. They’re also perfect after a long Monday — Macaroon Monday!

Ingredients:Coconut Macaroons

  • 5 cups sweetened shredded coconut
  • 14 oz. sweetened condensed milk
  • 1 tsp. vanilla extract
  • 2 large egg whites
  • salt, just a pinch
  • 1/4 tsp. cream of tarter
  • 1/2 cup sugar
  • powdered sugar, just for garnish

Directions:

Heat oven to 325 and line 2 baking sheets with parchment paper.

Combine the coconut, condensed milk and vanilla in a large prep bowl; set aside.

Whip the egg whites and salt on high speed until soft peaks form. Add in cream of tartar and sugar and continue to whip until the glossy medium peaks form. Carefully fold the egg whites into the coconut mixture.

Using a small cookie scoop, drop the batter in mound son the prepared baking sheets. Bake until golden brown, 20 to 25 minutes; let cool completely. Sprinkle powdered sugar on top just before serving.

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1 Comment

  1. AwesomelyOZ says:

    mmm these look so delicious!! I LOVE macaroons :) Happy Thursday Tinsley! -Iva

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