Go Back
Irresistible Creamy Coconut Macaroons: Sweet Tropical Treats

Irresistible Creamy Coconut Macaroons: Easy Sweet Tropical Treats

Discover the joy of baking irresistibly chewy and crispy coconut macaroons, a sweet tropical treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 macaroons
Course: Dessert
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 3 cups Sweetened Shredded Coconut Opt for high-quality coconut for best results.
  • 1 can Sweetened Condensed Milk Can be substituted with other sweeteners.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract will elevate the taste experience.
  • 3 large Egg Whites Beaten until soft peaks form.
  • 1 pinch Salt Enhances flavors without overpowering.
Optional Add-Ins
  • 1 cup Chocolate Drizzle Melt chocolate for drizzling.
  • 1 teaspoon Sea Salt Provides a delightful contrast to sweetness.
  • 1 cup Dried Fruits or Nuts Add your favorite for additional flavor.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper

Method
 

How to Make Irresistible Creamy Coconut Macaroons
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, mix sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt until well blended.
  3. In a separate bowl, whisk egg whites until soft peaks form.
  4. Gently fold the whipped egg whites into the coconut mixture, being careful to maintain volume.
  5. Drop spoonfuls of the mixture onto the prepared baking sheet, leaving space between each mound.
  6. Bake for about 25 minutes until golden brown. Let cool on the baking sheet.
  7. Optional: Drizzle cooled macaroons with melted chocolate.

Notes

Store macaroons in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks. They can be frozen for up to 3 months.