Here’s a classic Coconut Macaroon recipe 🥥🍪
Chewy on the inside, lightly crisp on the outside, and super easy to make.
Ingredients (makes ~24 macaroons)
- 3 cups sweetened shredded coconut
- ¼ cup all-purpose flour
- ¼ tsp salt
- 4 large egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Optional: ½ cup semi-sweet chocolate for dipping
Instructions
- Preheat oven
- 325°F (165°C).
- Line baking sheets with parchment paper.
- Mix dry ingredients
- In a large bowl, combine coconut, flour, and salt.
- Whip egg whites
- In another bowl, beat egg whites until foamy.
- Gradually add sugar and continue beating until soft peaks form.
- Stir in vanilla.
- Combine
- Gently fold egg white mixture into coconut mixture until fully combined.
- Shape macaroons
- Use a spoon or cookie scoop to drop mounds (about 1–2 tbsp each) onto prepared baking sheets.
- Bake
- Bake 20–25 minutes until golden brown on top.
- Let cool on baking sheet 5 minutes, then transfer to a wire rack.
- Optional chocolate dip
- Melt chocolate and dip bottoms of cooled macaroons.
- Place on parchment paper to set.
Tips
- Use unsweetened coconut and increase sugar slightly if you prefer.
- For extra chewiness, don’t overbake—edges should be golden, centers slightly soft.
- Macaroons can be stored in an airtight container for up to a week.
I can also give you a chewy version with sweetened condensed milk or a mini chocolate-dipped macaroon recipe if you want.
