I tested two ways to make coconut macaroons and am sharing both recipes. One version has egg whites and the macaroons bake up with a beautiful golden color, but are less chewy. The condensed milk version is very easy to make and I love how chewy the cookies turn out.
Preheat oven to 325°F. Line a large baking sheet with parchment paper. Mix all of the ingredients for method 1 together by hand in a large bowl. Wash hands off.
Dip hands in cold water and shake off excess. Shape a mound or ball from 1-2 tablespoons of dough and set on parchment paper with an inch of spacing between each cookie.
Bake 16-17 minutes, rotating the baking sheet after 8 minutes, until golden brown. Cool on a wire rack. Makes approximately 18 macaroons.
Condensed Milk Version Instructions
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended.
Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. Makes approximately 12 macaroons.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.