If you’re a fan of coconut, you’ll swoon over these macaroons!
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray parchment with vegetable oil spray.
In medium bowl, whisk cream of coconut, egg whites, vanilla, and salt until combined.
In large bowl, combine unsweetened and sweetened shredded coconut, breaking up clumps with your fingertips. Add cream of coconut mixture and use rubber spatula to stir until coconut is evenly moistened. Refrigerate dough for 15 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cookies cool on baking sheet for 10 minutes.
Coconut comes in many forms—there’s sweetened and unsweetened shredded coconut, coconut milk, cream of coconut (not to be confused with coconut cream!), and coconut water, to name a few. To make these cookies as coconutty as possible, we use three different types of coconut. A mix of sweetened and unsweetened shredded coconut gives them good coconut texture and flavor (and balances the sweetness—it turns out there is such a thing as too sweet!). Plus, the cream of coconut adds moisture, creaminess, and even more coconut flavor. Bonus: with just egg whites to keep it all together, these cookies are naturally gluten-free.