Coconut Macaroons
- 15m Prep Time
- 24m Cook Time
- 39m Ready In
About thirty-six 1 ½-inch cookies Preheat the oven to 325°F. Line 2 baking sheets or cookie sheets with parchment paper.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ⅔ cup (205g) sweetened condensed milk
- 1 large egg white
- 1 ½ teaspoons vanilla
- ⅛ teaspoon salt
- 3 ½ cups flaked or shredded sweetened coconut
Let's Cook
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Step 1.
Stir together in a large bowl until combined: ⅔ cup (205g) sweetened condensed milk; 1 large egg white; 1 ½ teaspoons vanilla; ⅛ teaspoon salt
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Step 2.
Stir in until blended: 3 ½ cups flaked or shredded sweetened coconut
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Step 3.
Add more condensed milk if the coconut seems especially dry. Drop the dough by the tablespoon about 2 inches apart onto the baking sheets. Bake until golden brown, 20 to 24 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.