Easy Coconut Macaroons Recipe
Delicious coconut macaroon cookies with toasted out edges and a soft and chewy center are the perfect treat for holidays or any time of year. With just a few simple ingredients you'll have a wonderful cookie in minutes.
Servings: 4 Dozen
Calories: 153kcal
Ingredients
- 1 Large Egg White beaten to soft peaks (use 2 egg whites for smaller eggs)
- 14 ounce Sweetened Flaked Coconut
- 14 ounce Sweetened Condensed Milk
- 2 teaspoons Pure Vanilla Extract
- ½ teaspoon Almond Extract
Optional
- Chocolate Morsels
Instructions
- Preheat oven to 325°F (162°C).
- Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk the egg whites until soft peaks form and set aside.
- In a large mixing bowl; combine the coconut, sweetened condensed milk and flavor extracts. Folk in the beaten egg whites.
- Use a one inch scoop to scoop equal portions of the cookie mixture onto the lined baking sheet.
- Bake 25 minutes, or until lightly browned around the edges.
- Transfer immediately to a cooling rack and cool completely.
Optional Chocolate
- Melt chocolate morsels according to package directions and dip bottom of macaroon cookies. If preferred, the melted chocolate could also be drizzled over top of the cookies.
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Nutrition
Serving: 2Cookies | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 79mg | Fiber: 2g | Sugar: 18g