🥥 Coconut Macaroon
A coconut macaroon is a small, sweet, chewy cookie made primarily with shredded coconut, sugar, and egg whites. It’s golden on the outside and soft inside, perfect for tea or dessert.
🧾 Ingredients (makes ~12 macaroons)
- 2 cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk (or ½ cup sugar + 2 egg whites)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: chocolate for dipping
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat to 175°C (350°F) and line a baking sheet with parchment paper.
2️⃣ Mix Ingredients
- In a bowl, combine shredded coconut, condensed milk, vanilla, and salt until sticky.
3️⃣ Shape the Macaroons
- Scoop tablespoon-sized mounds onto the baking sheet.
- Press slightly to form small peaks or domes.
4️⃣ Bake
- Bake for 12–15 minutes, until the tops are golden brown.
5️⃣ Optional Chocolate Dip
- Melt chocolate and dip the bottoms of cooled macaroons for extra indulgence.
🍽️ Tips
- Use unsweetened coconut if you want less sugar.
- Let them cool completely before storing; they keep well in an airtight container.
- For extra chewy macaroons, add 1–2 egg whites to the mixture.
If you want, I can also show you:
- Mini chocolate-dipped coconut macaroons
- Vegan coconut macaroons
- Chewy vs. crispy macaroon variations
