Ohhh yes 😍 coconut macaroons—chewy, sweet, and loaded with coconut, sometimes dipped in chocolate. Here’s a classic, foolproof recipe:
Coconut Macaroons
Ingredients (Makes ~24)
- 3 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 1/2 cup semisweet chocolate chips (for dipping)
Instructions
- Preheat oven
- Preheat to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix coconut base
- In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well combined.
- Whip egg whites
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Combine
- Gently fold egg whites into the coconut mixture until fully incorporated.
- Form macaroons
- Use a spoon or cookie scoop to drop small mounds (~1–2 tablespoons each) onto the prepared baking sheet. Leave space between each.
- Bake
- Bake 20–25 minutes, or until tops are golden brown.
- Cool
- Let cool completely on a wire rack.
- Optional chocolate dip
- Melt chocolate and dip bottoms of cooled macaroons, then let set on parchment paper.
🔥 Tips & Variations
- Use unsweetened coconut and add more condensed milk if you prefer less sweet.
- Add almond extract for a nutty twist.
- Store in an airtight container at room temp for up to 1 week.
- For extra crunch, broil the tops for 1–2 minutes at the end of baking (watch carefully!).
These are chewy, coconutty little clouds of heaven 😏
I can also give a flourless, chocolate-drizzled version that’s fudgy and extra decadent if you want.
Do you want me to give that version?
