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Coconut Macaroon Biscuits

🥥 Coconut Macaroon Biscuits

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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 20 biscuits
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups shredded unsweetened coconut
  • 2/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 large egg whites
  • Pinch of salt
  • Optional: 4 oz dark chocolate for dipping or drizzling

Method
 

  1. Preheat Oven:
  2. Set oven to 325°F (160°C). Line a baking tray with parchment paper.
  3. Mix Coconut Base:
  4. In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla. Stir until fully coated.
  5. Whip Egg Whites:
  6. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
  7. Fold Together:
  8. Gently fold whipped egg whites into the coconut mixture.
  9. Shape Biscuits:
  10. Scoop heaping tablespoons of the mixture onto the baking sheet, forming small mounds or biscuit shapes.
  11. Bake:
  12. Bake 16–18 minutes until edges are golden brown. Let cool completely on the tray.
  13. Optional Chocolate Dip:
  14. Melt dark chocolate and dip the bottoms of cooled macaroons, or drizzle chocolate on top. Place back on parchment to set.

Notes

Chewier Texture: Use sweetened shredded coconut for extra chew and sweetness.
Crispier Edges: Bake an extra 2–3 minutes for more golden crunch.
Storage: Store in an airtight container at room temp for up to 5 days, or freeze up to 2 months.
Flavor Twist: Add almond extract instead of vanilla, or mix in chopped dried fruit for variety.