Vanilla Bean Coconut Macaroons

These golden, chewy treats marry the warm, rich aroma of vanilla with the tropical sweetness of coconut.

Course Dessert

Cuisine Italian

Keyword christmas, coconut, cookie, dairy free, holiday, macaroon, nut free, sweetened condensed milk, vanilla, wheat flour free

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 101kcal

Equipment

mixing bowls (medium and large)
electric mixer (hand held or stand)
measuring cups (or kitchen scale)
measuring spoons
cookie scoop (2 teaspoon)
baking sheets

Ingredients

14 oz shredded unsweetened coconut
14 oz sweetened condensed milk
1 tsp vanilla
scraped seeds from 1 vanilla bean
2 egg whites room temp
⅛ cup sugar
¼ tsp salt

US Customary - Metric

Instructions

Preheat oven to 325°F and line baking sheets with parchment paper.
Combine the coconut, condensed milk, vanilla and vanilla bean seeds in a large bowl and mix well.
14 oz shredded unsweetened coconut, 14 oz sweetened condensed milk, 1 tsp vanilla, scraped seeds from 1 vanilla bean
In a medium mixing bowl, beat the egg whites, sugar and salt until medium firm peaks form. Gently fold the egg whites into the coconut mixture.
2 egg whites, 1/8 cup sugar, 1/4 tsp salt
Using a 2 teaspoon cookie scoop, drop the mixture onto the prepared baking sheets leaving ½” between each macaroon.
Bake for about 20 minutes or until light golden and firm. Transfer to wire racks to cool completely.

Notes

Optional variation: replace the 14 oz sweetened condensed milk with 12 oz of sweetened condensed coconut milk. This swap will make the recipe dairy free, if that is a concern, as well as enhancing the coconut flavor.

Note: I like to make this recipe using homemade sweetened condensed milk. Making the sweetened condensed milk myself gives me the opportunity to infuse even more flavor into the final product. For this recipe, I use a homemade coconut sweetened condensed milk infused with vanilla bean and made with toasted sugar.

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