Coconut macaroons

Level: Easy

Preparation time: 10 mins

Baking time: 25 mins

Saturday morning, soooo lazy but craving for cookies, not in the mood for gluten food, coconut macaroons seems like the best choice at that moment.

This is all you need

  • 4 cups fresh coconut, shredded (coconut is very popular in Vietnam, if you can’t find any fresh one, frozen ones works well too)
  • 3 large egg whites + 1/4 tsp cream of tartar
  • 1/2 can condensed milk (7 oz, use more if you want it sweeter)
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts, chopped (optional)
  • 1/2 tsp almond extract (optional)


  • Preheat the oven at 320 degree
  • Beat the egg whites with salt and cream of tartar until stiff peak
  • Mix well condensed milk and coconut and almond extract
  • Gently fold coconut mixture into egg whites
  • Scoop the batter onto the silpat or prepared pan
  • Sprinkle peanuts on the top
  • Bake in 25 minutes or golden
  • Let it cool completely on wire rack, store in airtight container at room temperature up to a week or in freezer up to a month (if possible!)

Those cuties are crispy outside and soft inside. To make it fancier, drizzle melted dark chocolate on the top. Or just eat it like that!