🥥 Coconut Macaroons
Sweet, chewy coconut cookies that are crisp on the outside and soft inside — naturally gluten-free and easy to make.
🍪 Classic 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
🔥 Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix coconut base: Stir together shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites: Beat egg whites with salt until stiff peaks form.
- Fold gently: Fold whipped egg whites into coconut mixture until combined.
- Scoop: Drop heaping tablespoons onto baking sheet, forming small mounds.
- Bake: 20–25 minutes until tops are golden brown.
- Cool completely before removing (they firm up as they cool).
🍫 Chocolate-Dipped Version
- Melt semi-sweet or dark chocolate.
- Dip bottoms of cooled macaroons or drizzle over the tops.
- Let set at room temperature or refrigerate 15 minutes.
💡 Tips for Best Texture
- Don’t overbake — they should be golden, not dark brown.
- For extra chew, lightly toast the coconut before mixing.
- Store in an airtight container up to 5 days (or freeze up to 3 months).
If you’d like, I can also give you:
- A 3-ingredient shortcut version
- A keto / low-sugar version
- Almond joy–style stuffed macaroons
- Or Passover-style traditional macaroons
