Description
A straightforward recipe for making chewy coconut macaroons without flour.
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 3 1/2 cups shredded coconut
- 2 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine the sweetened condensed milk, shredded coconut, egg whites, vanilla extract, and salt. Mix until everything is evenly coated.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can dip the cooled bottoms of the macaroons in melted dark chocolate.
- If you prefer a slightly crisper exterior, bake for an additional 2 minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coconut macaroons, no flour recipe, sweetened condensed milk, shredded coconut, easy cookies