Here’s a simple and delicious recipe for coconut macaroons—chewy on the inside, golden on the outside:
🥥 Coconut Macaroons Recipe
🧂 Ingredients
- 3 cups shredded coconut (sweetened or unsweetened)
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: ½ cup chocolate chips or melted chocolate for dipping
👩🍳 Instructions
- Preheat oven
- 325°F (160°C) and line a baking sheet with parchment paper.
- Mix coconut base
- In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites
- Beat egg whites with a pinch of salt until stiff peaks form.
- Fold together
- Gently fold the egg whites into the coconut mixture.
- Shape cookies
- Use a spoon or cookie scoop to form small mounds on the baking sheet.
- Bake
- 20–25 minutes, or until edges are golden brown.
- Cool & Optional Chocolate Dip
- Let cool completely. Dip bottoms in melted chocolate if desired.
🔥 Tips
- Use unsweetened coconut and adjust sweetness if preferred.
- Press lightly for flatter macaroons or leave mounded for taller, chewy cookies.
- Store in an airtight container at room temperature for up to a week, or freeze for longer.
If you want, I can also give a keto-friendly coconut macaroon recipe or a soft, chewy version that’s more like a candy bar.
