Coconut macaroon
A coconut macaroon is a small, chewy, and sweet cookie made primarily from shredded coconut, sugar, and egg whites. Unlike delicate French macarons (which are meringue-based and sandwich cookies), macaroons are dense, moist, and naturally golden on top. They’re popular around the holidays and are often dipped in chocolate for extra decadence.
Key Facts
- Texture: Chewy and moist on the inside, slightly crisp on the outside.
- Main Ingredients: Shredded coconut, sugar, egg whites, sometimes vanilla or almond extract.
- Optional Additions: Chocolate drizzle, nuts, or sweetened condensed milk.
Ingredients (makes about 18–20 macaroons)
- 2 1/2 cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: 4 oz (115 g) chocolate for dipping
Instructions
- Preheat oven: 325°F (163°C). Line a baking sheet with parchment paper.
- Mix base: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites: In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Fold together: Gently fold the egg whites into the coconut mixture until evenly combined.
- Form macaroons: Using a spoon or cookie scoop, drop small mounds onto the prepared baking sheet.
- Bake: 20–25 minutes, until tops are lightly golden.
- Cool: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional chocolate: Melt chocolate and dip the bottoms or drizzle over the tops once cooled.
💡 Tips:
- For extra chewiness, slightly underbake them and let them firm up while cooling.
- You can substitute unsweetened coconut and increase sugar slightly if you prefer less sweet.
- Coconut macaroons freeze well; store in an airtight container.
If you want, I can give a super-easy 3-ingredient version that’s chewy, chocolate-dipped, and practically foolproof.
Do you want me to do that?
