Coconut macaroons are chewy, crunchy sweets with shredded coconut, sugar, and egg whites. Treasured for their delicate, dense texture and crunching edges, these small coconut confections come out perfect for any individual who would dote upon the taste of coconut. A simple and quick recipe, coconut macaroons make them an excellent idea for serious bakers and beginners alike. Using a minimal number of primary main ingredients, the heart of the coconut macaroon recipe is made up of only shredded coconut, egg whites, sugar, and vanilla extract. The egg whites are whipped into soft peaks, which provides this type of macaroon with lightness and an airy texture. Then, shredded coconut is folded along with the sugar and vanilla into the egg whites, forming a moist and sticky mixture. The batter is spooned onto a baking sheet in small mounds and then baked until golden brown on the edges and soft on the inside. The balance of sweetness and flavour is irresistible. Variations of this cookie may be done by dipping molten chocolate or adding some almond extract for an additional twist in the flavour. They are just naturally gluten-free and suitable for you if you follow a diet by choice or necessity. Coconut macaroons can be served at a holiday gathering, as an afternoon snack, or added to a dessert platter-they are sure to delight a crowd. Made with the simplest ingredients and delightful flavours, they have remained my favourite baked goods.

• 51/2 cup flaked coconut
• 2/3 cup all-purpose flour
• 1/4 tsp salt
• 1 sweetened condensed milk
• 2 tsp vanilla extract

• Start the recipe of coconut macaroons by preheating your oven to 325 F (165 C).
• Add 5 1/2 cups of flaked coconut in a large mixing bowl.
• To that, add ⅔ cup of all-purpose flour. The flour helps to bind the coconut together, giving the macaroons shape so they keep their shape while baking.
• At this point, you also need ¼ Tsp of salt to balance the sweetness and enhance the flavoured of the coconut.
• Then, add one can of sweetened condensed milk.
• As you pour it into the bowl, you will begin noticing that the milk coats the coconut and flour mixture in a sticky, thick batter.
• Mix all of it well with a spoon or spatula until the coconut mix is well combined and evenly coated with condensed milk. You should have a thick, sticky batter that holds its shape well when you scoop it.
• Add 2 Tsps of vanilla extract to the mix for a deeper flavour.
• Now that your batter is ready, it is time to shape your macaroons. Compact small portions of the mixture into small mounds or balls using the spoon or your hands. Macaroons should be about 1 Tbsp in size.
• Place the formed macaroons onto your prepared baking sheet. Please leave a little room between each for them to spread a bit in the oven.
• Now put all the shaped macaroons onto the baking tray and into the preheated oven to bake for 15 to 20 minutes.
• Check them towards the end of baking, as they should become a beautiful golden brown on top and around the edges.
• Remove the macaroons from the oven and let cool on the baking sheet for about 5 minutes.
• Once the macaroons cool completely, they achieve the perfect texture, sweet and tender coconut with chewiness and a delicate crunch on its outside.
• Coconut Macaroons are perfect for parties and holidays. The recipe of Coconut Macaroons creates deliciously chewy, sweet treats with a golden crust, perfect for coconut lovers.