Easy Chewy Coconut Macaroons
Quick and easy coconut macaroons recipe, homemade with simple ingredients. Soft, moist and chewy. Covered in chocolate!
Servings: 26 Macaroons
Calories: 205kcal
Cost: $6
Ingredients
- 5 ½ cups Coconut flakes Sweetened, 14 oz. bag
- 1 can Condensed milk 14 oz. can
- 1 teaspoon Vanilla extract
- 2 Egg whites Large
- 1 cup Chocolate Melted, Semisweet
- 1 cup Strawberries Washed, Patted dry, Finely chopped
Instructions
- In a large mixing bowl, add coconut, condensed milk, vanilla extract and mix everything together. Keep aside.
- In another mixing bowl, add egg whites and beat them until stiff peaks form.
- Gently, fold these egg whites into the coconut mixture until combined.
- Use a small ice cream scooper to scoop out small portions of this mixture and drop them on a cookie tray, lined with parchment paper.
- Bake at 325 degrees F for 20-25 minutes until edges are firm and golden brown.
- Allow these macaroons to cool down completely.
- Then, pour a little melted chocolate on top and stick a few strawberries.
- Let the chocolate set and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days. If you did not top with strawberries, then you can store them in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 205kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 185mg | Fiber: 3g | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 0.8mg