3 Ingredient Chewy Macaroons Recipes

3 INGREDIENT COCONUT MACAROONS

3 Ingredient Coconut Macaroons image

These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.

Provided by Zerrin & Yusuf

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 3

Ingredients

3 egg whites, medium not large
3/4 cup powdered sugar
2 and 1/2 cups unsweetened shredded coconut

Steps:

Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
Cool for about 10 minutes before serving.
Keep them in an airtight container for up to 4 days.

Nutrition Facts : Calories 171 calories, Sugar 8.9 g, Sodium 21.6 mg, Fat 13.5 g, SaturatedFat 11.9 g, Carbohydrate 12.5 g, Fiber 3.4 g, Protein 2.3 g, Cholesterol 0 mg

EASY COCONUT MACAROONS RECIPE

Easy Coconut Macaroons Recipe image

These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.

Provided by Diana Rattray

Categories Dessert

Time 18m

Number Of Ingredients 3

Ingredients

5 1/2 cups sweetened flaked coconut (gently packed)
1 (14-ounce) can sweetened condensed milk
2-3 teaspoons vanilla extract

Steps:

Gather the ingredients.
Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g

MACAROONS III

Macaroons III image

Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!

Provided by Gayle Marie Larson

Categories Desserts Cookies Macaroon Recipes

Time 50m

Yield 60

Number Of Ingredients 3

Ingredients

1 (14 ounce) package flaked coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 26.9 mg, Sugar 6 g