Coconut Macaroons

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Coconut Macaroons

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  • Prep Time


  • Total Time


  • Servings



  • 14

    ounces sweetened shredded coconut

  • 14

    ounces sweetened condensed milk

  • 1

    teaspoon pure vanilla extract

  • 2

    extra-large egg whites, at room temperature

  • ¼

    teaspoon kosher salt


Preheat the oven to 325 degrees F. 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. Cool and serve.


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