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I love coconut and whenever I think about good coconut macaroons, I think about either the ones that I had found at a grocery store while I was in England or the samoa cookies from the girl scouts. For me it’s incredibly hard to find that perfect coconut macaroon. It needs to be soft, moist, and chewy. A lot of the times I get ones that are hard and flavorless and it just isn’t the same. These coconut macaroons are good, but I can admit that they still need a little bit of work to become the absolute best coconut macaroon.
Even though these guys don’t have caramel in them, doesn’t mean you can’t add in a little caramel drizzle. Or if you would rather have a little crunch you can add some sliced almonds on top. There really is no wrong way to making these coconut macaroons a little different for your taste buds.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren’t just really funny and a great statement piece for your kitchen, but they are great quality too!
- 12 oz bag shredded coconut
- 14 oz can sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- pinch salt
- 2 egg whites
- chocolate for drizzling
- preheat oven to 350 degrees F and line a sheet pan with parchment paper. in a bowl, whip the egg whites to stiff peaks. in another bowl, combine the coconut, sweetened condensed milk, extracts and salt and mix together. gently fold the whipped egg whites into the coconut mixture. scoop the batter onto the pan and bake for 20-25 minutes or until golden brown. liquid may spread on the pan and around the cookies, but don't worry it is easy to remove and the cookies are still nice and moist! let the cookies cool and then drizzle with the chocolate.