How to Make Coconut Macaroons - Recipe
Easiest Coconut Macaroon Recipe Ever
Want a really easy way to make coconut macaroons? Here's a super simple recipe that will take you at most 10 minutes to whip up the best macaroons you've ever had. They're toasty and intoxicating and will win you friends wherever you bring them. We've adapted our recipe to make it so easy for you to make delicious macaroons at home. Of course, if you want to see all of our recipes, check out our cookbook, The Macaroon Bible!
This recipe makes 20-30 macaroons that are about 1oz each, depending on how big you make them. You can easily halve the recipe if you wanted to make fewer.
- 14oz bag of sweetened shredded coconut
- 14oz can of sweetened condensed milk
- egg whites from 2 large eggs
- 1t vanilla extract
- 1/4t kosher salt
Preheat oven to 350ºF (320ºF if convection) and line a baking sheet with parchment (not waxed paper).
In a large mixing bowl, combine the egg whites and salt and whisk until loosened and just frothy - maybe 10 seconds.
Add to the egg whites, 8oz of the condensed milk (reserving the rest) and the vanilla extract and mix everything together until combined.
Dump in your coconut, and, using a spatula or wooden spoon, mix until thoroughly combined. If the mixture seems a bit dry, add a bit more condensed milk.
To make about 24 macaroons, scoop out basically golf ball sized portions. On a baking sheet that fits in residential ovens, you should be able to get 6 rows of 4. Make them bigger or smaller if you feel like it.
Bake for 20-25 minutes, letting them get as dark as you like. If you let them go beyond 25 minutes, just keep an eye on the bottoms so they don't burn.
Take em out when they're done, transfer to a cooling rack when you can handle them, and you're on your way. They'll store in the freezer forever. If you want to re-crisp them, 10 minutes in the oven will do the trick.