"Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years. These are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away."
Prep Time: 10 Minutes
Cook Time: 20 Minutes
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt
10-12 maraschino cherries halved, optional
Powdered sugar garnish, optional
Preheat the oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Tops with a half sliced maraschino cherry.
Sprinkle with powdered sugar, if desired.
"Add 1 teaspoon of almond extract to the batter and dip bottoms of baked cookies in melted milk chocolate for an extra special treat."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.