I love all things coconut!
I purchased some coconut macaroons from the grocery store and they were delish. Then I realized I couldn’t remember the last time I made these. “For the love of coconuts, I am a baker!”
I knew I had a recipe somewhere and found it in a worn-out Eagle Borden brand recipe booklet that’s missing the cover. That’s how you know I’ve had this booklet for a very, very, long time and made them that long ago too, ha! In reviewing it, I couldn’t get over the fact that it only had 3 ingredients. I said to myself, “Was it that simple when I made them?”
I started doing a little research and noticed the majority of the recipes online for coconut macaroons included whipped egg whites. And to my surprise, the macaroon recipe on the Eagle Brand website also included egg whites. They must have revised their original recipe!
So I ask myself, “Are the egg whites necessary?” Let’s see.🤔
I decided to make the recipe from the booklet since it only required three ingredients. I added a pinch of salt as the optional fourth ingredient for a little balance.
They turned out amazing! I dipped and drizzled them with chocolate and of course embellished them with some sprinkles as an option but they are totally delish without it.
I get why egg whites may be added. It helps with the structure and will make the macaroons a little lighter. But if you love rich, gooey, chewy goodness, then no egg whites are needed!
And let me tell you when I first experimented with the recipe, I used store-brand products. When I made the recipe again for this post, I used name-brand products and you couldn’t tell the difference.
Ready to get a little coconutty? Let’s go!
Coconut Macaroon Cookies
This cookie will satisfy your coconut craving. Loaded with sweet coconut and embellished with some chocolate as an option, you will want to make these over and over again.
Preheat oven to 350°.
Have all your ingredients ready.
In a large bowl add the coconut, sweet condensed milk, vanilla and salt.
With a spatula, mix until well combined.
Next, grab a cookie scoop and line a cookie sheet or sheet pan with parchment paper or a non-stick silicone mat.I used a half-sheet pan and silicone mat. The scoop is approximately 1 ¼ inch in diameter and equivalent to about 1 tablespoon of batter for each macaroon. Please note, this is just a suggestive size, you can make the cookie larger if desired. You would just need to adjust baking time.
Scoop macaroon batter onto prepared baking sheet.
Clean around the edges by pressing in loose batter with an offset spatula or butter knife.
Ready to Bake!
Place sheet in the oven and bake for approximately 8-10 minutes or until you see lightly browned around the edges.
Remove from oven and let them cool completely.
Once cooled, they are ready to be enjoyed!
However, let's get a little snazzy and add some chocolate and sprinkles!
Melt some chocolate melting wafers, candy melts, or chocolate according to the directions.
Dip each macaroon and let it stand until chocolate sets or place them in the fridge for a few minutes to speed up the process.
Also, you may want to drizzle chocolate over the macaroons. Just fill a pastry bag with the melted chocolate and drizzle away. You can add some sprinkles before the chocolate hardens to give it a fun touch and a little crunch.