Here’s another excellent version — this one is the bakery-style coconut macaroon (extra moist inside, lightly crisp outside, and naturally gluten-free).
🥥 Bakery-Style Coconut Macaroons
Ingredients (Makes ~18)
- 4 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 large egg whites
Optional (highly recommended):
- 6–8 oz melted dark chocolate (for dipping)
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix base
Stir together coconut, sweetened condensed milk, vanilla, and salt until fully combined. - Whip egg whites
Beat egg whites until stiff peaks form. - Fold gently
Carefully fold egg whites into the coconut mixture to keep it light. - Shape
Scoop heaping tablespoons onto baking sheet. Lightly press together so they hold their shape. - Bake
20–24 minutes, until tops are golden brown. - Cool completely
Dip bottoms in melted chocolate or drizzle over tops. Let set.
Pro Tips for Perfect Macaroons
- Slightly wet your hands to prevent sticking when shaping.
- Let them rest on the pan 5 minutes before moving.
- For extra texture, toast half the coconut before mixing.
Storage
- Room temp (airtight): 4–5 days
- Refrigerate: up to 2 weeks
- Freeze: up to 3 months
If you’d like, I can also share:
- 🍫 Double chocolate macaroons
- 🥥 No-egg version
- 🍊 Orange-chocolate macaroons
- 🔥 Air fryer method
