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Three Coconut Macaroons in a Plate
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Coconut Macaroons w/ Unsweetened Coconut

Servings 24 cookies
Author Sarah Mir

Ingredients

  • 2 Egg Whites
  • 3 ½ cup Unsweetened Shredded Coconut
  • 300 ml Condensed Milk (1 can)
  • ½ tsp Salt
  • 1 tsp Vanilla Extract

Instructions

  • Preheat the oven to 325 F and line a baking sheet with parchment paper
  • Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks
  • Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut
  • Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart.
  • Bake for 20-25 minutes until they are a golden colour - mine were done at 23 minutes. You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them.

Notes

This recipe uses unsweetened coconut so it is less sweet than most, but it is still a sweet cookie. If you want to dip the bottoms in chocolate I would suggest something darker (no milk chocolate please and thank you!)