4 Ingredient Coconut Macaroons Recipe | Easy No Flour Coconut Cookies

Indulge in these easy 4 Ingredient Easy Coconut Macaroons! These gluten-free coconut delights are baked until golden brown for a crisp exterior and soft center. Drizzle with melted chocolate for extra decadence. Enjoy these delightful coconut treats anytime! Don’t forget to turn on the CC/SUBTITLES for step by step instructions, and read the recipe below!

Ingredients:
* 2 cups (170g) shredded or desiccated coconut
* 1 cup (240ml) sweetened condensed milk
* 2 egg whites
* Pinch of salt (1/4 teaspoon)
* 1/2 teaspoon vanilla extract (optional)

Instructions:
1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a large mixing bowl, combine the shredded/desiccated coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Gently fold the whipped egg whites into the coconut mixture until evenly incorporated. Be careful not to deflate the egg whites too much.
5. Using a spoon or cookie scoop, portion out the coconut mixture and drop it onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake the macaroons in the preheated oven for 20-25 minutes, or until the edges are golden brown and the tops are lightly toasted.
7. Allow the macaroons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
8. If desired, melt some chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.
9. Once cooled and optionally drizzled with chocolate, serve the coconut macaroons and enjoy!

Are you a coconut lover? Check out my:
– Eggless Coconut Cookies: https://youtu.be/aScJe43cg9c
– The Famous Indonesian Coconut Filled Pancakes: https://youtu.be/MK2gyhusTrw

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Indulge in these easy 4 Ingredient Coconut Macaroons! These gluten-free coconut delights are baked until golden brown for a crisp exterior and soft center. 2 cups (170g) shredded or desiccated coconut 1 cup (240ml) sweetened condensed milk 1/2 teaspoon vanilla extract (optional) Stir until well combined. 2 egg whites Pinch of salt (1/4 teaspoon) Whisk until stiff peaks form. Gently fold the whipped egg whites into the coconut mixture until evenly incorporated. Be careful not to deflate the egg whites too much. Using a spoon or cookie scoop, portion out the coconut mixture and drop it onto the prepared baking sheet, spacing them about 1 inch apart. Bake the macaroons in the preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are golden brown and the tops are lightly toasted. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If desired, drizzle melted chocolate over the cooled macaroons and let it set before serving.