Macaroon Cookies
These decadent Macaroon Cookies are packed with coconut and incredibly simple to prepare. With only five ingredients, the recipe is straightforward, yet the results are truly indulgent.
Servings: 24
Calories: 164kcal
Ingredients
- 14 oz Shredded Sweetened Coconut
- 14 oz Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract
- 2 Egg Whites
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Mix together the coconut, sweetened condensed milk and vanilla extract.
- Use a separate bowl and beat egg whites and salt with a hand held mixer or stand up mixer until soft peaks form.
- Carefully fold in the egg whites into the coconut mixture by hand.
- Once combined, scoop into 2 tablespoon balls and place the baking sheet.
- Bake for 22-25 minutes until the tops start to turn light brown. Watch the cookies closely while baking so that they do not burn.
- As soon as they come out of the oven, move to a wire to cool completely.
- Then the cookies are ready to serve and enjoy!
Notes
Store the macaroon cookies inside an airtight container. They will last 3-4 days at room temperature or refrigerate up to one week. It's important to line the baking sheet.
The mixture is sticky and will be hard to remove if you don't line the pan with parchment paper.
You can melt chocolate and drizzle on top of the macaroons after they have baked and cooled. This is optional but delicious.
Nutrition
Calories: 164kcal | Carbohydrates: 13g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 80mg | Potassium: 155mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
