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Coconut Macaroon Cookies


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  • 14 ounces sweetened coconut flakes
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt



Step 1

1.Adjust your oven racks so one is in the center of the oven. Preheat the oven to 325F degrees. Line cookie sheets with parchment paper or silicone liners.
2.In a large bowl, combine the coconut, condensed milk, and vanilla until well blended.
3.In a medium bowl, beat the egg whites and salt on high speed with an electric mixer until stiff peaks form.
4.Gently stir/fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.
5.Drop the batter onto lined cookie sheets with either two teaspoons or a 1 3/4-inch diameter ice cream scoop 2-inches apart.
6.Bake for 22 to 28 minutes, or until golden brown.
7.Remove from the oven and let cool for a few minutes then transfer the cookies to a wire rack with a thin metal spatula to cool completely.


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