3-Ingredient Coconut Macaroons

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3-Ingredient Coconut Macaroons with condensed milk and egg whites, a super simple and delicious dessert that is quick and easy to make, and ready in well under half an hour. It's a scrumptious flourless and gluten-free dessert that can be whipped up in no time, and it's perfect for every occasion.

Prep Time3

Cook Time17

Total Time20

Course: Dessert

Cuisine: French

Servings: cookies

Calories: 251kcal

Author: Daniela Apostol

Ingredients

300 g desiccated coconut
1 cup sweetened condensed milk
egg whites from 2 large eggs

Instructions

Preheat the oven to 160 degrees Celsius (340 Fahrenheit, 140 fan oven).
In a large bowl, add the egg whites and use a hand mixer to beat them well until they hold stiff peaks.
In a separate bowl, mix the desiccated coconut with the condensed milk.
Use a spatula to fold the egg whites into the coconut mixture to get a lighter, airy consistency.
Line 2 trays with non stick paper.
Use an ice cream scoop or 2 spoons to shape round cookies - I flattened mine slightly for an even bake.
Bake for 15-17 minutes or until golden.

Video

Notes

Make sure the coconut mixture is not sloppy, or the macaroons will spread in the oven, if you think it's not firm enough to be scooped, add more desiccated coconut.
I flattened mine a little bit, to ensure a quicker, even baking, and that worked a treat - perfect macaroons, with a light and airy texture, and a divine coconut flavour.

Nutrition