Here’s a classic Coconut Macaroon recipe—chewy, sweet, and perfect for snacking or dipping in chocolate 🥥🍪
Ingredients (Makes ~24 macaroons)
- 3 cups sweetened shredded coconut
- 4 large egg whites
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ cup semi-sweet chocolate chips or melted chocolate for dipping
Instructions
- Preheat Oven
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Mix Ingredients
- In a large bowl, combine shredded coconut and salt.
- In a separate bowl, whisk egg whites, sugar, and vanilla until slightly frothy.
- Pour egg white mixture over coconut and stir until evenly combined.
- Form Macaroons
- Using a tablespoon or cookie scoop, drop heaping mounds of coconut mixture onto prepared baking sheet.
- Shape slightly into small peaks or mounds.
- Bake
- Bake 20–25 minutes, or until edges are golden brown.
- Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional Chocolate Dip
- Melt chocolate in a microwave or double boiler.
- Dip bottoms or drizzle chocolate over cooled macaroons.
- Let chocolate set before serving.
Tips & Variations
- Chewy macaroons: Bake closer to 20 minutes and let cool on the baking sheet to finish setting.
- Crispy macaroons: Bake a few extra minutes until golden on the edges.
- Almond joy style: Add 1 tsp almond extract and a whole almond on top of each macaroon.
- Mini macaroons: Use a teaspoon to make bite-sized treats.
If you want, I can also give a flourless chocolate-dipped coconut macaroon version that’s fudgy and perfect for holiday trays.
Do you want me to provide that version?
