1 14oz bag sweetened flaked coconut

7/8 cup ( 3/4 plus 2 Tbsp)condensed sweetened milk *

2 large egg whites

1/4 fine salt

1 teaspoon vanilla or almond extract

Preheat oven 325F . Line two baking sheets with parchment paper *

In a large bowl, mix Coconut, 7/8 cup condensed milk, and vanilla or almond extract; set aside.

In another bowl place egg whites and salt. With your hand mixer beat until hard peaks form .

Slowly fold the egg whites into the coconut mixture.

Use two tablespoons to form the mounds of coconut on the the parchment paper. One inch apart . Bake for 25-26 minutes. Rotating the pans halfway through, top to bottom, front to back . You want nice golden edges and tops of the coconut macaroons.

Let cool on sheets a few minutes then place on wire racks to cool completely.


I have melted a half bag of chocolate chips on a double boiler. Let the chocolate cool alittle then dipped the macaroons into the chocolate. You then place the macaroons back on parchment sheets and chill in refrigerator for 10-12 minutes .

* yes yes yes 7/8 cup 3/4 plus 2 Tablespoons don’t cheat measure it out. I promise this works , any more and macaroons are soggy and expand in oven. (Not Pretty learned the hard way)

* Parchment paper not wax paper the coconut mixture will stick to the wax paper.

Have fun with this simple Recipe