Here’s a classic, chewy coconut macaroon recipe—crispy on the outside, soft and chewy on the inside 🥥🍪
Coconut Macaroons
Coconut macaroons are simple, naturally sweet, and gluten-free if you skip flour. Perfect for a quick treat or holiday cookie tray!
🧺 Ingredients (Makes ~18 Macaroons)
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3 cups sweetened shredded coconut
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¾ cup sweetened condensed milk
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1 teaspoon vanilla extract
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2 large egg whites
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¼ teaspoon salt
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Optional: ½ cup chocolate chips or melted chocolate for dipping
🍳 Instructions
1. Preheat Oven
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Preheat oven to 325°F (165°C).
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Line a baking sheet with parchment paper.
2. Mix the Macaroon Batter
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In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
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In a separate bowl, beat egg whites with salt until stiff peaks form.
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Gently fold egg whites into the coconut mixture until fully combined.
3. Shape the Macaroons
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Use a cookie scoop or spoon to drop mounds (~1–2 tablespoons each) onto the prepared baking sheet.
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Make them slightly pointed on top for the classic macaroon look.
4. Bake
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Bake 20–25 minutes until edges are golden brown.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Optional Chocolate Dip
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Melt chocolate and dip the bottoms of cooled macaroons.
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Place on parchment until chocolate sets.
💡 Tips
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Use sweetened or unsweetened coconut depending on your sweetness preference.
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Make sure egg whites are beaten to stiff peaks—this gives the macaroons their chewy, airy texture.
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Store in an airtight container at room temperature for up to 1 week, or freeze for longer.
If you want, I can also make a chewy chocolate-dipped version or a mini bite-size macaroon version perfect for parties.