Here’s a classic chewy coconut macaroon recipe (crisp outside, soft and moist inside):
🥥 Coconut Macaroons (Classic)
Ingredients
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
Optional (but delicious):
- 1/2 cup melted dark or semi-sweet chocolate (for dipping or drizzling)
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix coconut base: In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites: In a separate clean bowl, beat egg whites with salt until stiff peaks form.
- Fold gently the egg whites into the coconut mixture until fully combined.
- Shape: Scoop about 1½ tablespoons per macaroon onto the baking sheet, forming small mounds.
- Bake for 18–22 minutes, until tops and edges are golden brown.
- Cool completely.
- (Optional) Dip bottoms in melted chocolate or drizzle over tops. Let set before serving.
Storage
- Room temperature (airtight): up to 5 days
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months
If you’d like, I can also give you:
- A 3-ingredient version
- A no-condensed-milk recipe
- A chocolate coconut macaroon
- Or a Passover-style macaroon recipe 😊
