Here’s a simple and classic recipe for Coconut Macaroons — chewy, sweet, and naturally gluten-free.
🥥 Coconut Macaroons
🛒 Ingredients (Makes ~18)
- 3 cups (240 g) sweetened shredded coconut
- ½ cup (100 g) sugar
- ¼ cup (60 ml) sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: ½ cup chocolate chips or melted chocolate for dipping
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
2️⃣ Mix Ingredients
- In a large bowl, combine shredded coconut, sugar, sweetened condensed milk, and vanilla.
- In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Gently fold egg whites into the coconut mixture until fully combined.
3️⃣ Shape Macaroons
- Using a spoon or small cookie scoop, drop mounds of the mixture onto the baking sheet, spacing about 1 inch apart.
- Optional: slightly shape into cones or rounded mounds.
4️⃣ Bake
- Bake for 15–20 minutes or until the tops are lightly golden.
- Remove from oven and cool completely on the baking sheet.
5️⃣ Optional Chocolate Dip
- Melt chocolate and dip the bottoms of cooled macaroons.
- Let chocolate set before serving.
💡 Tips
- Don’t overbake — macaroons are best chewy inside.
- For a tropical twist, add lime zest or a few chopped dried fruits.
- Can be stored in an airtight container at room temperature for up to a week.
If you like, I can give you a super quick 3-ingredient coconut macaroon recipe that doesn’t even require beating egg whites. It’s perfect for a fast sweet treat.
