Here’s a foolproof classic coconut macaroon recipe — chewy, golden, and naturally gluten-free.
🥥 Classic Coconut Macaroons
Ingredients (Makes ~20)
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
Optional:
- 1/2–1 cup melted chocolate for dipping or drizzling
Instructions
- Preheat oven
325°F (160°C) and line a baking sheet with parchment paper. - Mix coconut base
In a bowl, stir together shredded coconut, sweetened condensed milk, and vanilla. - Whip egg whites
Beat egg whites with salt until stiff peaks form. - Fold together
Gently fold egg whites into the coconut mixture until well combined. - Shape macaroons
Scoop about 1–1.5 tablespoons per macaroon onto the baking sheet, forming small mounds. - Bake
18–22 minutes, until the edges are lightly golden. - Cool & finish
Let cool completely. Optional: dip bottoms in melted chocolate or drizzle on top. Let chocolate set.
Storage
- Room temperature (airtight): 4–5 days
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months
Tips & Variations
- Use slightly toasted coconut for extra flavor.
- Add almond extract (1/2 tsp) for a nutty twist.
- Mini macaroons are great for portioned treats.
Do you want a super quick 3-ingredient version that’s even easier?
