For the true coconut lovers out there - this is my all-time favorite recipe for the Best Coconut Macaroons! Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through. Chewy on the inside and perfectly toasted on the outside, dry macaroons are a thing of the past.
Course Dessert
Cuisine American
Keyword coconut macaroons
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Total Time 24 minutesminutes
Servings 24
Calories 108kcal
Author Trish - Mom On Timeout
Ingredients
3tbspwater
⅔cupgranulated sugar
1tbsplight corn syrup
½tspsalt
14ozsweetened shredded coconut
2egg whitesroom temperature
1tspvanilla extract
Instructions
Line two baking sheets with parchment paper. Set aside.
Combine water, sugar, corn syrup and salt in a small saucepan.
Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
Preheat oven to 350 degrees.
In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
Gently fold in the coconut mixture.
Use a cookie scoop to scoop out mounds of the coconut mixture. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
Bake until nice and golden brown, 14-18 minutes, rotating baking sheet if necessary. Place baking sheets on racks and let cool completely.