Quick No-Bake Coconut Macaroon Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and chewy coconut macaroons made without an oven, ready in under 20 minutes for a fast and satisfying treat. This American-inspired recipe, ready in about 10 minutes, layers sweetened shredded coconut, sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 12 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups sweetened shredded coconut with 1 cup sweetened condensed milk and 1 tsp vanilla extract, stirring until well mixed.
  2. Step 2: In a separate clean bowl, beat 2 large egg whites with 1/4 tsp salt using a hand mixer on high speed until stiff peaks form, about 3-4 minutes.
  3. Step 3: Gently fold the whipped egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites.
  4. Step 4: Line a baking sheet with parchment paper and drop heaping tablespoon-sized mounds of the mixture onto the sheet, spacing them about 1 inch apart.
  5. Step 5: Chill the macaroons in the refrigerator for at least 15 minutes to set before serving for a chewy texture and firm shape.

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