Coconut Macaroons


So here’s the part where I fee like such a doofus for not having tried to make these sooner! These little “cookies” were gone in less than a day. Mostly because my husband actually tried some. No I take that back, he inhaled them and there is one reason he inhaled these instead of all my other confections… these are GLUTEN FREE! Not only that, they really only have 4 ingredients and dash of salt. The hardest part was timing the cookies, you want the coconut toasted but not too much. I did two batches and the batch above was the best for doneness and crunch. It was just amazing.


Coconut Macaroons
Prep time
Cook time
Total time
Coconut Macaroons
Recipe type: cookie
Serves: 24
  • 14 oz. sweetened coconut, shredded
  • 14 oz. can sweetened condensed milk
  • 1 TSP. Vanilla Extract
  • 2 extra large egg whites, room temp.
  • ¼ tsp. kosher salt
  1. Preheat oven to 325 degrees F and line your pan with parchment or a Silpat mat
  2. Combine milk, vanilla and coconut in large bowl.
  3. Combine egg whites and salt in large bowl (or mixer bowl with whisk attachment) and whip the whites on medium until medium peaks form.
  4. Fold the egg whites into the coconut mixture (carefully!)
  5. Drop the batter on the pan by using either a 1¾ inch ice cream scoop (mine broke! 🙁 ) or use two spoons to make a rounded spoonful.
  6. Bake for 25-30 minutes until golden brown, or if you are like me, just a little more brown 🙂
  7. Cool and Enjoy!


About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace