Here’s a classic recipe for Coconut Macaroons—chewy, sweet, and easy to make!
Coconut Macaroons
Yields: About 18–20 macaroons
Ingredients:
- 3 cups sweetened shredded coconut
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
- Optional: ½ cup chocolate chips or melted chocolate for drizzling/dipping
Instructions:
- Preheat oven: 325°F (165°C). Line a baking sheet with parchment paper.
- Mix coconut: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites: In a separate bowl, beat egg whites and salt until stiff peaks form.
- Combine: Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
- Form macaroons: Using a spoon or cookie scoop, drop small mounds onto the prepared baking sheet.
- Bake: 20–25 minutes, until macaroons are golden brown on top.
- Cool: Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Optional chocolate: Once cooled, dip bottoms in melted chocolate or drizzle melted chocolate on top. Let chocolate set.
These macaroons are chewy, sweet, and perfect for dessert or holiday treats.
If you want, I can also give a quick 3-ingredient microwave version that’s super fast and still tasty. Do you want that version?
