Coconut Macaroons

Learn how to make classic coconut macaroons with this simple recipe. They are full of flavor, low in calories and addictive. You'll want to eat a whole plate!

Prepare: 20

Bake: 20

Total Time: 40

Servings: 36

Ingredients

1 can (14oz) sweetened condensed milk
1 pkg (14oz) shredded coconut
2 large (60g) egg whites
3 tbs (42g) rice, corn or all-purpose flour
1 tsp (5mL) vanilla
¼ tsp (1.25g) salt

Instructions

Preheat oven to 350F (180C.)
In a large bowl, add coconut flakes and toss them with the rice flour. (Any type of flour may be used as a substitute in equal amounts. Rice is the traditional flour used.)
Stir in sweetened condensed milk and vanilla. Set aside.
In a separate bowl, beat egg whites and salt until medium peaks form. Fold into the coconut mixture.
On a well-greased, non-stick or parchment lined cookie sheet, drop heaping tablespoons of batter 1/2" (1.25cm) apart.
Bake 15-20 or until golden brown. Leave on baking sheet 5 minutes before moving to a cooling rack.
Store in an airtight container. These are best the same day.

Notes

Due to the meringue, macaroon cookies will naturally become stickier as they age. They are best eaten the same day and keep up to 4 days depending on the humidity and how you store them.

If you use the rice flour, these are naturally gluten-free. Be sure to check all ingredients on your packages to ensure no gluten is added for those with dietary restrictions.

Nutrition