Description
Delicious and chewy Portuguese Coconut Macaroons, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 large egg whites
- ½ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and salt. Stir until well combined.
- In a separate bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until just combined, being careful not to deflate the egg whites.
- Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chocolate twist, dip the cooled macaroons in melted dark chocolate.
- For a tropical flair, add ½ cup of chopped dried pineapple or mango to the coconut mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg