Coconut Macaroons with Condensed Milk
If you love sweet, chewy treats that melt in your mouth, these coconut macaroons with condensed milk are the perfect snack.
Equipment
- Mixing Bowl
- Wooden spoon or spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Cooling Rack
- Optional: Small cookie scoop
Ingredients
For the Coconut Macaroons:
- 3 cups shredded sweetened coconut
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
Optional Topping:
- 1/2 cup chocolate chips or melted chocolate for drizzling
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pro Tip: Make sure the oven is fully preheated before baking—this helps the macaroons hold their shape and brown evenly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, pour in the sweetened condensed milk.
- Add the vanilla extract and salt.
- Stir gently until well combined.
- Pro Tip: Use a spatula to fold, not whisk vigorously, to keep the mixture smooth and creamy.
Step 3: Add the Coconut
- Gradually stir in the shredded coconut until fully coated with the condensed milk mixture.
- Make sure all the coconut is evenly moistened.
- Pro Tip: If you like extra chew, add a little more coconut (about 1/4 cup) for a denser texture.
Step 4: Whip the Egg Whites
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the coconut mixture.
- Pro Tip: Folding gently is key—this keeps the macaroons light instead of dense.
Step 5: Scoop onto the Baking Sheet
- Use a cookie scoop or two spoons to form small mounds of the mixture on the prepared baking sheet.
- Space them about 1 inch apart to allow for slight spreading.
- Pro Tip: Wetting your hands or the spoon slightly helps prevent sticking.
Step 6: Bake the Macaroons
- Bake for 20–25 minutes, or until the edges turn golden brown.
- Rotate the baking sheet halfway through for even baking.
- Pro Tip: Keep an eye on the tops—they should be golden, not dark brown.
Step 7: Cool Completely
- Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- Pro Tip: Letting them cool fully ensures they hold their shape and aren’t too sticky to handle.
Step 8: Optional Chocolate Drizzle
- Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between.
- Drizzle over cooled macaroons using a spoon or piping bag.
- Let the chocolate set before serving.
Notes
Nutritional Value (per macaroon, approx.)
- Calories: 110 kcal
- Carbohydrates: 15 g
- Sugars: 12 g
- Fat: 5 g
- Saturated Fat: 4 g
- Protein: 2 g
- Fiber: 1 g
- Sodium: 35 mg