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13. Coconut Macaroons with Mango Drizzle

Macaroons are naturally gluten-free, which is super helpful when you are hosting a crowd with different dietary needs. The mango drizzle makes them look bakery-worthy.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 bag 14 oz sweetened shredded coconut
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/2 cup mango puree
  • 1 tablespoon powdered sugar

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large bowl, mix the shredded coconut, sweetened condensed milk, and vanilla extract.
  3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
  4. Gently fold the egg whites into the coconut mixture.
  5. Drop tablespoon-sized mounds of the mixture onto the baking sheet.
  6. Bake for 20 to 25 minutes until the bottoms and edges are deeply golden. Let cool completely.
  7. Whisk the mango puree and powdered sugar together, then drizzle over the cooled macaroons.