Chewy Coconut Macaroons

I love coconut macaroons. I remember when I was a teenager I used to work in a bakery and we used to sell chocolate coconut macaroons there. They were my favorite. These coconut macaroons can definitely be dipped in chocolate but they are just as good without the chocolate. They are so good, they did not last long, my husband could not stop eating them. They are very addictive.

They are very easy to make as well. Preheat your oven to 375 F degrees and get your cookie sheets ready. To get started, grab a large bowl and to it add the coconut, condensed milk, salt, vanilla and almond extract. Mix everything together using a fork, so that everything is well incorporated.

In the bowl of your mixer add the egg whites and cream of tartar. Beat the eggs on medium speed until the egg whites are foamy, about 1 minute. Increase the speed to high and beat the eggs until the egg whites form soft peaks, another 2 to 3 minutes. Add the sugar and beat for another minute longer.

Using a rubber spatula gently fold the egg whites into the coconut mixture.

Place tablespoonfuls of the dough about 2 inches apart on the prepared cookie sheets. Bake one sheet at a time, for about 15 to 17 minutes, until some tips of the coconut shreds are lightly browned.

Place tablespoonfuls of the dough about 2 inches apart on the prepared cookie sheets. Bake one sheet at a time, for about 15 to 17 minutes, until some tips of the coconut shreds are lightly browned.

Yes these cookies will last up to 3 days in an air tight container, but good luck with that. They didn’t last that long at my house. Hope you give them a try.

Recipe adapted from Cookies, Brownies, and Bars

Printable Recipe:

Enjoy!