Old-Fashioned Coconut Macaroons
Easy five-ingredient coconut macaroons with golden crispy edges and soft chewy centers.
Ingredients
- 14 oz sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Mix coconut, condensed milk, and vanilla in a large bowl.
- Beat egg whites and salt until medium-stiff peaks form.
- Gently fold egg whites into the coconut mixture.
- Scoop into 1½-tablespoon mounds on prepared baking sheets.
- Bake for 18–22 minutes until golden brown.
- Cool for 5 minutes on the baking sheets, then transfer to a wire rack.
Notes
Notes: Avoid overbaking. Store in an airtight container and use sweetened shredded coconut for the best texture.
