Here’s a classic, chewy-on-the-inside, golden-on-the-outside coconut macaroon recipe — simple and foolproof.
🥥 Coconut Macaroons (Makes ~18)
Ingredients
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
Optional:
- ½ cup semi-sweet chocolate (for dipping or drizzling)
Instructions
1️⃣ Preheat
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2️⃣ Mix
In a bowl, combine coconut, sweetened condensed milk, and vanilla.
In a separate bowl, beat egg whites with salt until stiff peaks form.
Gently fold into coconut mixture.
3️⃣ Shape
Scoop heaping tablespoons onto baking sheet, forming small mounds.
Pack lightly so they hold together.
4️⃣ Bake
Bake 18–22 minutes, until tops are golden brown.
5️⃣ Cool
Let cool completely — they firm up as they cool.
🍫 Chocolate Dip (Optional)
- Melt chocolate.
- Dip bottoms of cooled macaroons or drizzle over tops.
- Let set at room temperature or chill briefly.
Tips for Perfect Macaroons
- Use sweetened shredded coconut, not coconut flakes.
- Don’t overbake — they should stay moist inside.
- Store in an airtight container up to 5 days.
If you’d like, I can also give you:
- 3-ingredient version
- Almond Joy–style (with whole almond + chocolate)
- Dairy-free version
- Italian-style coconut macaroons
Just tell me which one you want 😊
