Here’s a classic Coconut Macaroon recipe—chewy, sweet, and simple to make 🥥🍪
Coconut Macaroons
Ingredients (makes ~18)
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- Optional: ½ cup chocolate chips or melted chocolate for dipping
Instructions
- Preheat oven
- 325°F (163°C). Line a baking sheet with parchment paper.
- Mix coconut base
- In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla. Mix until well combined.
- Whip egg whites
- Beat egg whites with salt until stiff peaks form.
- Combine
- Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
- Shape macaroons
- Use a spoon or cookie scoop to form small mounds on the prepared baking sheet.
- Bake
- Bake 20–25 minutes until edges are golden brown.
- Cool & serve
- Let cool 5 minutes on the sheet, then transfer to a wire rack.
- Optional: Dip bottoms or drizzle with melted chocolate once cooled.
Tips & Variations
- Chewy vs. crispy: Bake slightly less for chewy centers; longer for crispier edges.
- Chocolate twist: Dip in dark or milk chocolate.
- Nutty version: Fold in chopped almonds or pecans.
- Extra coconut flavor: Toast coconut lightly before mixing.
I can also give you a vegan coconut macaroon or a mini bite-sized chocolate-dipped version if you want.
