Here’s a classic, chewy coconut macaroon recipe — crisp outside, soft and moist inside.
🥥 Classic Coconut Macaroons
Ingredients
- 3 cups (about 225g) sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional:
- 4 oz melted dark or semi-sweet chocolate (for dipping)
Instructions
- Preheat oven to 325°F (160°C).
Line a baking sheet with parchment paper. - Mix coconut base
In a bowl, combine shredded coconut, condensed milk, and vanilla. - Whip egg whites
In a separate clean bowl, beat egg whites with salt until stiff peaks form. - Fold gently
Fold egg whites into the coconut mixture until combined. - Shape
Scoop heaping tablespoons onto baking sheet, forming small mounds. - Bake
Bake 18–22 minutes, until tops are golden brown. - Cool completely
They firm up as they cool. - Optional chocolate dip
Dip bottoms in melted chocolate or drizzle over tops. Let set.
Storage
- Room temp (airtight): 4–5 days
- Freeze: up to 2 months
If you’d like, I can also give you:
- A 3-ingredient shortcut version
- A dairy-free version
- Or a Passover-style macaroon recipe 😊
