Chewy coconut macaroons baked until golden, then rolled in extra coconut for a snowy finish. A sweet holiday classic that looks as good as it tastes!
Preheat oven to 325°F (160°C).
Line two baking sheets with parchment paper or silicone mats.
In a large bowl, mix together 3 cups shredded coconut, condensed milk, and vanilla extract until evenly combined.
In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold egg whites into the coconut mixture.
Scoop tablespoon-sized portions and roll into small balls.
Place on prepared baking sheets, spacing about 1 inch apart.
Bake for 18–20 minutes, until edges are golden brown.
Let macaroons cool slightly, then roll them in the remaining shredded coconut for a snowy effect.
For extra holiday sparkle, dust with powdered sugar just before serving.
Pile into a bowl or platter for a “snowball” presentation.
Perfect on a Christmas cookie tray with gingerbread men and shortbread.
Enjoy with a cup of hot cocoa, coffee, or eggnog.
Chocolate-dipped: Dip bottoms in melted dark or white chocolate before rolling in coconut.
Festive twist: Add a drop of peppermint extract to the batter.
Nutty variation: Fold in ½ cup finely chopped almonds or pecans.
Storage: Keep in an airtight container for up to 5 days, or freeze for up to 2 months.
24 servings