Here’s a classic chewy coconut macaroon recipe — golden on the outside, soft and moist inside.
🥥 Classic Coconut Macaroons
Ingredients (Makes about 20)
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
Optional:
- 1/2–1 cup melted semi-sweet or dark chocolate (for dipping or drizzling)
Instructions
- Preheat oven
325°F (160°C). Line a baking sheet with parchment paper. - Mix coconut base
In a bowl, stir together shredded coconut, sweetened condensed milk, and vanilla. - Whip egg whites
In a clean bowl, beat egg whites with salt until stiff peaks form. - Fold gently
Fold egg whites into the coconut mixture until evenly combined. - Shape
Scoop about 1½ tablespoons per macaroon onto the baking sheet. Pack them slightly so they hold together. - Bake
18–22 minutes, until edges and tops are golden brown. - Cool completely
If using chocolate, dip bottoms into melted chocolate or drizzle over tops. Let set before serving.
Storage
- Airtight at room temperature: 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 😊
