Coconut Macaroons


  • 1 bag sweetened flaked coconut
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk


  1. Beat egg whites until they reach stiff peak stage but are still glossy and not dry
  2. Stir sweetened condensed milk into coconut until well incorporated. Stir in vanilla extract.
  3. Gently fold in egg whites until incorporated, be careful not to over mix.
  4. Drop mixture into heaps onto silicone cookie sheet.
  5. Bake at 300 degress until golden brown, about 20-25 minutes.
  6. Store in airtight container when completely cooled. Storing macaroons however will make them lose their crunchy outside.

Coconut macaroons

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