This easy Coconut Macaroons recipe has so much coconut flavor and they are just the thing for speedy holiday baking. These are a Christmas and Easter staple around my house!
Keyword Christmas, coconut, Cookies
Prep Time 45minutes
Cook Time 25minutes
chilling time 1hour
Total Time 1hour10minutes
Author Jillian - a Food, Folks and Fun original!
14ouncessweetened shredded coconut
1 ¼cupssweetened condensed milk
1teaspoonpure vanilla extract
3largeegg whitesat room temperature
Move the oven rack to the middle position and preheat oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper, and set aside.
In a large bowl mix together the coconut, sweetened condensed milk, vanilla extract, and coconut extract.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until medium-stiff peaks form. Add the egg whites to the coconut mixture and fold in until no white streaks remain.
Cover the mixture and chill for 45 minutes in the refrigerator.
Use a 2-Tablespoon scoop to scoop the dough onto the prepared cookie sheets.
Bake, roasting pans halfway through baking, about 20-25 minutes or until they are golden.
Cool the cookies on the baking sheets for 3 minutes, and then move to a wire rack to cool completely about 30 minutes.