With only five ingredients, this recipe for coconut macaroons really is super easy. Coconut macaroons are best enjoyed fresh, so plan to make these within a day or two of serving. Enjoy!
Ingredients (Makes about 2 dozen cookies)
1 bag (14 ounces) shredded coconut
1 can (14 ounces) sweetened condensed milk
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon pure almond extract
Step 1) In a large bowl, stir together shredded coconut, sweetened condensed milk, and almond extract. Set aside.
Step 2) In a scrupulously clean bowl, beat egg whites and cream of tartar with an electric mixer. Continue beating on high speed until stiff peaks form. This will take several minutes – be patient!
Step 3) Gently fold egg white mixture into coconut mixture, taking care not to mix vigorously!
Step 4) Drop macaroon dough by rounded tablespoons onto baking sheets lined with parchment paper. Leave at least 1 inch between cookies.
Step 5) Bake in a preheated 350 degree oven for 20 minutes, or until macaroons are lightly browned. Check cookies after 18 minutes, but don’t be alarmed if they need up to 25 minutes in the oven.
Step 6) Remove from oven. Allow to cool on the pan.
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