Here’s a simple and classic Coconut Macaroon recipe—chewy, sweet, and perfect with or without chocolate:
Ingredients (Makes about 18–20 macaroons)
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
- Optional: ½ cup semi-sweet chocolate for dipping
Instructions
1. Preheat Oven
- Preheat oven to 325°F (163°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Macaroon Mixture
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- In a separate bowl, beat egg whites with salt until soft peaks form.
- Gently fold egg whites into the coconut mixture until well combined.
3. Shape the Macaroons
- Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet.
- Shape into small mounds, leaving space between each.
4. Bake
- Bake for 20–25 minutes, or until macaroons are golden brown on top.
- Let cool completely on the baking sheet before removing.
5. Optional Chocolate Dip
- Melt chocolate in a microwave or double boiler.
- Dip the bottoms of cooled macaroons into chocolate and place on parchment to set.
Tips:
- For extra chewiness, slightly underbake by 1–2 minutes.
- You can add almond extract (½ tsp) for a nutty flavor.
- Store in an airtight container at room temperature for up to a week.
I can also give a mini no-bake coconut macaroon version that’s ready in 15 minutes with sweetened condensed milk and coconut—no oven required. Do you want that version?
