When you’re looking for an easy dessert, macaroons are the perfect poppable treat. Often, people get confused between macaroons and macarons. We know both are delicious, but the spelling is the only similarity. One is made with coconut and condensed milk, while the other is a delicate French dessert that requires a little more skill in the kitchen. We’ll take the easier one, please! Our Coconut-Almond Macaroons are sweet and uncomplicated, so give them a try!
The main components in this delightful dessert are coconut (obviously!), egg whites and sweetened condensed milk. Sweetened condensed milk is a thicker dairy product that functions almost like a syrup to hold the other ingredients together. It also doubles as a sweetener since there’s no regular sugar in this recipe. These are light and airy, and if you want something extra, try dipping the bottoms in melted semi-sweet chocolate.
If you’re looking for a savory coconut recipe, try our Coconut Shrimp!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 6 cups sweetened, flaked coconut, from 2 (14 oz.) pkgs.
- ½ cup superfine almond flour
- 2 egg whites, at room temp. Pinch of salt
- 1 (14 oz.) can sweetened condensed milk
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
Instructions
PrintHeat oven to 300°F. Line baking sheets with parchment paper. Toss together coconut and almond flour; reserve. In separate bowl, whisk egg whites and salt until frothy. Stir in condensed milk, coconut extract and vanilla extract until blended. Fold reserved coconut mixture into egg white mixture until combined.
Drop mixture by rounded tablespoonfuls 1" apart onto baking sheets. Bake until lightly browned and baked through, 20–25 min. Let cool completely on baking sheets on racks.
Nutrition
- Calories: 133
- Fat: 4 gram
- Saturated Fat: 5 gram
- Protein: 2 gram
- Carbohydrate: 16 gram
- Fiber: 2 gram
- Cholesterol: 5 mg
- Sugar: 14 gram
- Sodium: 74 mg
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