The Baking Owl

a blog written by an aspiring 17 year old baker.

Coconut Macaroons

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If there’s something you should know about me, it’s that I love anything with coconut. So the obvious dessert I should make were macaroons.

Macaroons are delicious mounds of sweetened coconut, condensed milk, and egg whites. Completely different from macarons, which are yummy French delights.

I have been wanting to make macaroons for a while now. I got my chance when I found myself with leftover egg whites from a recipe that I used that only needed the yolks.


Macaroons are pretty easy to make, but I do suggest having an electric mixer or stand mixer to whip up the egg whites. It is really difficult to whip them up by hand and I just don’t have that type of arm strength so I opted to use my beloved Kitchen Aid.


The recipe to make the macaroons is fairly simple. Just combine the shredded coconut, condensed milk, and vanilla extract in a large bowl. In another bowl, whip the egg whites with a pinch of salt until almost stiff peaks form. Fold the egg whites into the coconut mixture. Using a small cookie scoop, drop little mounds onto a cookie sheet lined with parchment paper.



I tried making these on a silicone mat, and they sort of stuck to the mat, so I suggest using parchment instead.

Bake these in the oven until lightly browned and you have little coconutty (yes, I know it’s not a real word:|) bites of perfection. These are super sweet so they’re great for anyone with a sweet tooth. Just don’t eat too much ;).


I had fun dipping and decorating them with a bit of dark chocolate.  The dark chocolate gave these sweet treats a nice balancing bitter sweetness.


Try them out for me and tell me how they turn out :).

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Thanks for reading! 😉

Coconut Macaroons

Makes about 30 macaroons


5 cups of sweetened shredded coconut

14 oz. (or one can) of sweetened condensed milk

1 1/2 tsp. of pure vanilla extract

2 egg whites

A pinch of salt

Dark Chocolate (optional)


1. Preheat oven to 325 degrees F.

2. In a large bowl, mix shredded coconut, condensed milk, and vanilla together with a spatula.

3. Using an electric mixer or a stand mixer, whip egg whites and salt until almost stiff peaks are formed.

4. Fold the egg whites into coconut mixture being careful not to deflate the egg whites. 

5. On a baking sheet lined with parchment paper, use a mini cookie scoop to scoop mounds of the mixture onto the parchment.

6. Bake for about 20 minutes or until the tops and edges are lightly golden brown. Be careful not to burn the bottom of the macaroons. 

7. Once baked, let cool and decorate or dip in melted dark chocolate if desired.

{Recipe adapted from}



Strawberry & Coconut Whipped Cream Tart


Gluten Free Coconut Cake

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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