Description
Whip up these delightful coconut macaroons, a simple and sweet gluten-free treat perfect for any occasion. These no-flour cookies are packed with shredded coconut for a chewy, satisfying bite.
Ingredients
Scale
- 4 cups shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Optional: Chocolate chips, chopped nuts, or shredded coconut for topping
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until everything is evenly coated and combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets. You can shape them slightly with your hands if you prefer.
- If desired, press a chocolate chip, a few chopped nuts, or a sprinkle of shredded coconut onto the top of each macaroon.
- Bake for 15-20 minutes, or until the edges are golden brown and the macaroons are set.
- Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a crispier macaroon, bake for a few minutes longer, watching carefully to prevent burning.
- Store cooled macaroons in an airtight container at room temperature for up to 3 days.
- You can also chill the mixture for about 30 minutes before scooping to make it easier to handle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg