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These Coconut Macaroons are the perfect little sweet treat to satisfy your sweet tooth without any gluten. They're lovingly crispy on the outside while staying chewy and moist on the inside — a texture combo that's bound to make your taste buds sing. Plus, they're shockingly easy to make, requiring just a handful of ingredients you probably already have in your pantry. Perfect for a quick baking session, afternoon delight, or to impress your gluten-free friends!
Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
In a separate bowl, beat the egg whites and salt with an electric mixer on high speed until stiff peaks form.
Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
Using a tablespoon, drop heaping spoonfuls of the mixture onto the prepared baking sheets, spacing them about an inch apart.
Bake for about 20 minutes, or until the macaroons are golden brown on the tips and edges.
Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to a week. Enjoy!
