Coconut Macaroon 🥥 — a sweet, chewy, and golden treat made primarily from shredded coconut and egg whites. Often dipped in chocolate for an extra indulgence.
Ingredients (Makes ~12 macaroons)
- 2 ½ cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: ½ cup semi-sweet chocolate for dipping
Instructions
- Preheat Oven:
- 325°F (163°C). Line a baking sheet with parchment paper.
- Mix Ingredients:
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold 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.
- Optionally, shape into small pyramids for a classic look.
- Bake:
- 20–25 minutes, until edges are golden brown and tops are lightly toasted.
- Cool:
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional Chocolate Dip:
- Melt chocolate and dip the bottoms of cooled macaroons.
- Place on parchment to set.
Tips
- For extra chewiness, slightly underbake by 1–2 minutes.
- Unsweetened coconut can be used, but add ¼ cup sugar to maintain sweetness.
- Store in an airtight container for up to a week, or freeze for longer storage.
If you like, I can give a mini version — perfect bite-sized coconut macaroons dipped in chocolate, ideal for parties or gifts.
Do you want me to do that?
