Ah, coconut macaroons — chewy, sweet, and perfectly golden on the outside 🥥✨. Here’s a classic, foolproof recipe:
🥥 Coconut Macaroons
Ingredients (makes ~20 small cookies)
- 2⅔ cups (200 g) sweetened shredded coconut
- 2/3 cup (130 g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 egg whites (for extra structure and fluffier cookies)
- Optional: ½ cup chocolate chips or melted chocolate for dipping
Instructions
- Preheat oven to 325°F / 160°C. Line a baking sheet with parchment paper.
- Mix ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, vanilla, and salt.
- Optional: If using egg whites, beat them to soft peaks and fold into the mixture for a lighter texture.
- Shape cookies: Scoop small mounds (1–2 tbsp each) onto the baking sheet. Press lightly to flatten slightly.
- Bake: 15–20 minutes until edges are golden brown.
- Cool: Let macaroons cool completely 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, then let set on parchment.
Tips
- Chewier macaroons: Use sweetened condensed milk and avoid overbaking.
- Crispier outside: Bake until just golden on edges.
- Flavor variations: Add almond extract, orange zest, or a pinch of cinnamon.
- Storage: Keep in an airtight container at room temperature for 5–7 days.
I can also give a vegan coconut macaroon version using aquafaba instead of egg whites — still chewy and delicious.
Do you want that vegan version?
