Coconut Macaroons

Joelle Johnson


I love love love these cookies:)

Sometimes I melt chocolate and drizzle over the top

★★★★★ 1 vote


1 pkg
shredded coconut
1 can(s)
sweetened condensed milk
1 tsp
egg whites
1 pinch
kosher salt


1In large bowl mix coconut, sweetened condensed milk, and vanilla.
2In another bowl with electric mixer, beat egg whites and salt until stiff peaks form.
3Fold egg whites into coconut mixture.
4Spray cookie sheet (I use a sheet pan) well with cooking spray(you need to do this each time you put a batch in). Scoop mixture out (I use a ice cream scoop but not necessary) onto the baking sheet.
5Bake at 325 for 18-20 minutes or until lightly golden brown around edges and lightly toasted on top.
6Let cool on baking sheet for just about 1-2 minutes (any longer and they have a tendancy to stick to the pan) and put on waxed/parchment paper on the counter to cool. Enjoy

About Coconut Macaroons

Course/Dish: Cookies
Other Tag: Quick & Easy