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Instructions:
1. Preheat the Oven:
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Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Ingredients:
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In a medium bowl, whisk the egg whites until soft peaks form (this takes just a couple of minutes with a hand mixer or whisk).
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Gently fold in the sweetened shredded coconut and sweetened condensed milk until everything is evenly combined. The mixture will be thick and sticky.
3. Shape the Cookies:
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Use a spoon or your hands to scoop out small portions of the mixture and form them into little mounds or oval shapes. Place them on the prepared baking sheet, spaced about 1 inch apart. You can make them as big or small as you like.
4. Bake the Macaroons:
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Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and the tops are slightly toasted.
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Keep an eye on them during the last few minutes to prevent burning.
5. Cool and Serve:
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Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Optional:
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Drizzle with chocolate: For an extra treat, melt some chocolate and drizzle it over the top of the cooled macaroons.
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Add a pinch of vanilla extract for extra flavor if you like!
These 3-Ingredient Macaroon Cookies are the perfect go-to treat when you want something sweet with minimal effort. They’re chewy, coconutty, and utterly delicious! Enjoy!
