These quick and easy coconut macaroon cakes are made with just a handful of pantry ingredients. Sweetened with condensed milk and flavored with vanilla, they have a crisp golden exterior and a soft, chewy coconut center. Optional almond flakes add extra texture, making them a simple homemade treat that stores well in a biscuit or cake tin.
- Serves: 12 macaroons People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 can Sweetened condensed milk
- 300 grams Desiccated coconut
- 2 tablespoons Almond flakes (optional)
- 3 large Egg whites
- 2 teaspoons Vanilla extract
- 1 teaspoon Vegetable oil, for greasing parchment paper
For Dressing
Nutritional Information
-
Calories
215 kcal -
Fat
11 g -
Carbohydrates
25 g -
Protein
4 g -
Fiber
3 g -
Sugar
21 g -
Sodium
65 mg
Procedure
-
5 minutesMark As Complete
Prepare the coconut mixture
Place the sweetened condensed milk into a large mixing bowl and add the desiccated coconut. Stir everything together until the coconut is evenly coated. If using almond flakes, lightly crush them and fold them into the mixture until well combined.
-
5 minutesMark As Complete
Whisk the egg whites
Separate the egg whites from the yolks and place the whites into a clean bowl. Whisk until they become light and frothy, then stir in the vanilla extract. The mixture should be evenly blended before adding it to the coconut mixture.
-
3 minutesMark As Complete
Combine the mixture
Gently fold the whisked egg whites into the coconut mixture. Mix carefully until everything is evenly incorporated without overworking the mixture. The finished mixture should be thick enough to hold its shape when spooned.
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5 minutesMark As Complete
Shape the macaroons
Line a baking tray with parchment paper and lightly grease the paper with vegetable oil. Spoon small portions of the mixture onto the tray, leaving a little space between each mound. Shape them lightly with the spoon if needed.
-
20 minutesMark As Complete
Bake and cool
Bake in a preheated oven at 160°C for about 20 minutes, or until the macaroons are lightly golden around the edges. Remove from the oven and allow them to cool completely before transferring them to a serving plate. Store in an airtight biscuit or cake tin once cooled.
