Here’s a classic Coconut Macaroons recipe—chewy, sweet, and perfect for a snack or dessert 🥥🍪
Coconut Macaroons (Makes ~20)
Ingredients
- 3 cups (240 g) shredded sweetened coconut
- ¾ cup (150 g) granulated sugar
- 2 large egg whites
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: 100 g (3.5 oz) semi-sweet chocolate for drizzling or dipping
Instructions
- Preheat oven
- 175°C / 350°F. Line a baking sheet with parchment paper.
- Mix ingredients
- In a large bowl, combine shredded coconut, sugar, and salt.
- In a separate bowl, lightly beat egg whites with vanilla until frothy.
- Gently fold egg whites into the coconut mixture until well combined.
- Form macaroons
- Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet.
- Shape into small, rounded peaks.
- Bake
- Bake 15–20 minutes, until edges are golden brown and tops are lightly toasted.
- Cool & chocolate (optional)
- Let macaroons cool completely on the baking sheet.
- If desired, melt chocolate and drizzle over the cooled macaroons or dip the bottoms.
Tips
- Chewier macaroons: Use unsweetened shredded coconut for a less sweet, more natural chew
- Golden tops: Broil for 1–2 minutes at the end if you like a darker finish, watching closely
- Storage: Store in an airtight container for up to a week; they freeze well too
Variations
- Almond macaroons: Add ½ tsp almond extract
- Citrus: Add 1 tsp lemon or orange zest for a bright flavor
- Nutty: Fold in ¼ cup chopped almonds or pecans
I can also give a super-easy 3-ingredient version that’s no-fuss, chewy, and perfect for last-minute treats.
Do you want me to do that?
