Sweet, coconutty, with a slightly crisp exterior and gooey, soft interior. These super quick and easy-to-make coconut macaroons will quickly become a family favorite. Perfect year-round, for holidays, birthdays, celebrations, or just when you're craving something sweet. Super easy with barely any ingredients, you'll be making this recipe on a weekly basis.
Coconut macaroons have been a favorite in my family for as long as I can remember. My mom introduced me to them when I was really little. She loved them growing up. In India, my grandparents would get them for her on special occasions and whenever she eats them, she is taken back to her childhood. She instilled this nostalgic joy associated with them in all of us. The smell alone reminds me of my grandparents and the love I have for them, even though they are no longer with us. The first bite reminds me of the times my Nani (maternal grandmother) would spoil me with sweets whenever we would visit and sit me on her lap while I enjoyed them. The second bit reminds me of my Nana (maternal grandfather) and how after enjoying the sweets my brother and I would go on a walk with him and hear stories of his childhood. These cookies might be simple, but they hold a special place in my heart with all the memories I have connected to them. I hope you enjoy this recipe and are able to make your own happy memories with them!
Coconut Macaroons
Yield: 18-24| Prep time: 10 minutes| Total time: 30-40 minutes
Ingredients
3 egg whites
1 cup sweetened condensed milk
4 cups unsweetened coconut flakes
¼ tsp salt
1 tsp vanilla extract
1 tsp baking soda
2 tbsp almond flour
Directions
Preheat oven to 325F.
Whip egg whites with salt until medium peaks form (takes around 8 minutes with electric hand whisk).
In separate bowel add condensed milk, vanilla, baking soda, almond flour and coconut flakes. Mix together until completely combined.
Take a spoonful of the whipped egg white and vigorously mix it in with coconut mixture to thin the mixture and allow it to fold easier into the egg whites.
Fold in the mixture with the eggs whites until well combined and no egg white streaks are visible.
Scoop out 1 inch balls of the mixute/batter onto a parchment paper lined tray, placed 0.5-1 inch apart (they will not expand much so it is okay for them to be close together).
Bake for 17-20 minutes, or until tips and bottoms are golden brown. If you prefer a gooier texture - can cook closer to 16 minutes, if prefer crunchier - cook for closer to 21 minutes.
Remove from over, cool for 2 minutes before removing and serving. ENJOY!
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