Coconut Macaroons

Coconut macaroons originated in Italy and are traditionally made with almond paste. The addition of shredded coconut became popular in the United States.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Coconut Macaroons

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 12 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Shredded Coconut
• 1 can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 2 large Egg Whites

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until fully combined.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until evenly incorporated.
5. Using a tablespoon or cookie scoop, drop rounded mounds of the mixture onto a baking sheet lined with parchment paper.
6. Bake for 20 minutes or until the macaroons are golden brown.
7. Allow the macaroons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
8. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 20g7%

Sugars 15g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.