Description
These egg-free coconut macaroons with condensed milk are soft and chewy on the inside, perfectly golden on the outside, and require just a handful of simple ingredients.
Ingredients
1 (14-oz) can sweetened condensed milk (397 grams)
1 (28-0z) bag of shredded coconut (about 8-9 cups)
melted chocolate (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large bowl, combine shredded coconut, and condensed milk. Mix until everything is fully combined.
Using a spoon or cookie scoop, form small mounds, press tightly to hold the macaroon in shape and place them onto the prepared baking tray. Leave 2-inches of space between each macaroon.
Bake for 15–20 minutes, or until the tops are golden brown and the edges are lightly toasted.
Allow the macaroons to cool completely on the tray.
Drizzle melted chocolate over the top or dip the bottoms for chocolate coconut macaroons.
Notes
Use a cookie scoop for evenly sized macaroons.
Don’t over-bake, this keeps them soft and chewy.
Let them cool fully before removing from the tray.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American