Ah, Coconut Macaroons—chewy, sweet, and deeply coconut-flavored little bites that are perfect for dessert or a snack. They’re simple to make and don’t require fancy ingredients. Here’s a detailed recipe:
Coconut Macaroons
Ingredients (Makes ~12–15)
- 2 ½ cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 4 oz chocolate for dipping or drizzling
Instructions
- Preheat oven
- Preheat oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- Mix the base
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Whip egg whites
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Fold together
- Gently fold the egg whites into the coconut mixture until combined.
- Shape macaroons
- Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Optional: Shape into small peaks with a fork or spoon.
- Bake
- Bake for 20–25 minutes, until edges are golden brown.
- Let cool completely on the baking sheet.
- Optional chocolate dip
- Melt chocolate and dip the bottoms of cooled macaroons, or drizzle over the tops. Let chocolate set.
Tips & Variations
- Chewier macaroons: Slightly underbake by 2–3 minutes.
- Nutty twist: Fold in finely chopped almonds or pecans.
- Dairy-free: Use coconut cream or a plant-based condensed milk alternative.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer.
If you want, I can give a “double chocolate coconut macaroon” version that’s extra decadent, with cocoa powder in the batter and chocolate coating.
Do you want me to do that version?
