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Coconut Macaroons by


2 (7 oz.) bags sweetened shredded coconut
1 (14 oz.) can sweetened condensed milk
1 teaspoon vanilla
2 egg whites
1/4 teaspoon salt
1/2 cup milk chocolate chips, melted, if desired


Place oven racks in upper and lower thirds of the oven. Preheat oven to 325*F. Prepare two baking sheets with parchment paper. Mix the coconut, condensed milk, and vanilla in a bowl. In another bowl, use mixer to beat egg whites until stiff peaks form, add salt during beating. Fold egg whites into coconut mixture with spatula. Drop heaping Tablespoons of batter onto prepared baking sheets, leaving an inch between each. Bake for 25 minutes, or until golden brown. Cool on baking sheets for 5 minutes before transferring to wire rack to cool.

If coating the bottoms with chocolate, prepare a room temperature baking sheet by lining it with parchment paper. Melt chocolate in microwave bowl for 30 seconds. Stir and microwave for 10 second intervals until chocolate is smooth when stirred. Dip bottom of macaroon into chocolate, making sure bottom and edges are completely covered and place onto prepared cool baking sheet.
Refrigerate for 10-15 minutes or until set.

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