Coconut Macaroons (Shakallama)

Coconut Macaroons (Shakallama)

Prep. 20 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


3 cups shredded coconut
1 teaspoon vanilla
1/8 teaspoon salt
1/3 cup sweetened condensed milk
2 egg whites, beaten
Maraschino cherries and melted chocolate, for garnish (optional)



  • Preheat oven to 180 ˚C (350˚F).
  • In a bowl, mix coconut, vanilla, and salt. Stir in condensed milk. Add egg whites and stir until blended.
  • Scoop tablespoon-size mounds of dough onto parchment-lined baking sheet, spacing them well apart. (Alternatively, transfer dough to a pastry bag fitted with a star tip and pipe dough rosettes onto the baking sheet.) Place a maraschino cherry in the center of each mound, if desired, and press down to stick.
  • Bake for 15 minutes, or until golden brown.
  • Remove from oven and let cool on baking sheet. If desired, garnish with cherries dip macaroons into melted chocolate until half covered, then return them to baking sheet. Let stand until chocolate is set.
  • Arrange macaroons on a serving plate.

© 2019 Chef Osama. All Rights Reserved