🥥 Coconut Macaroons
Sweet, chewy cookies made primarily from shredded coconut, sugar, and egg whites. They’re naturally gluten-free and crisp on the outside with a soft, moist center.
🛒 Ingredients (Makes ~18)
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 2 large egg whites
- 1 tsp vanilla extract
- Pinch of salt
Optional:
- Melted dark or semi-sweet chocolate (for dipping)
🍳 Instructions
1️⃣ Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2️⃣ Mix base
In a bowl, combine shredded coconut, condensed milk, vanilla, and salt.
3️⃣ Whip egg whites
Beat egg whites until soft peaks form (foamy but holding shape).
4️⃣ Fold gently
Fold egg whites into coconut mixture until just combined.
5️⃣ Shape
Scoop heaping tablespoons onto baking sheet, forming small mounds.
6️⃣ Bake
Bake 18–22 minutes, until tops and edges are golden brown.
7️⃣ Cool
Let cool completely before removing (they firm up as they cool).
8️⃣ Optional chocolate dip
Dip bottoms in melted chocolate and let set.
🍽 Texture & Flavor
- Chewy and moist inside
- Crisp, golden edges
- Sweet coconut-forward flavor
💡 Tips
- Don’t overbake — they dry out quickly.
- For extra coconut flavor, lightly toast the coconut before mixing.
- Store in airtight container up to 5 days.
If you’d like, I can also give you the classic French-style macaroon (without condensed milk) or a chocolate coconut macaroon version.
