Easy Coconut Macaroons with Condensed Milk

An easy, delicious coconut cookie, using egg whites and sweetened condensed milk to create a light and airy bite!

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Prep Time 10 mins

Cook Time 18 mins

Cooling 20 mins

Total Time 38 mins

Course Dessert

Servings 20 cookies

Ingredients

2 Egg whites
14 ounces Shredded coconut sweetened
3/4 cup Sweetened condensed milk
1/4 teaspoon Coconut extract
1/8 teaspoon Almond extract
2 cups Chocolate chips
1/4 cup Sprinkles

Instructions

Preheat oven to 350 degrees. Line one baking sheet with parchment paper.
Separate egg whites from egg yolks.
Whip egg whites on a medium-high speed until stiff peaks form.
In a separate bowl, mix together sweetened condensed milk, coconut extract, and almond extract. Mix in shredded coconut.
Add 1/3 of the egg whites into the coconut mixture. Fold the egg whites in gently. Repeat this step until all of the egg whites have been folded in.
Use a large cookie scoop to scoop up a portion of the coconut mixture. Gently pack the mixture into the scoop to create a smooth surface. Place the scoop onto the parchment-lined baking sheet.
Bake the cookies for about 18 minutes, until the outer edges are golden brown.
Remove from oven and let cool for 10 minutes
Once the cookies are cool, melt the chocolate in the microwave for 30-second increments until fully melted.
Dip the bottoms of the cookies into the chocolate and then place on a piece of wax paper to harden for 10 minutes.
You can drizzle any leftover chocolate on top and add a few sprinkles before the chocolate hardens.
Your coconut macaroons are ready!

Video

Notes

This recipe doesn't use the WHOLE can of sweetened condensed milk! Save the rest to put in your coffee, drizzle over french toast, or add to your ice cream!

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