🥥 Coconut Macaroon
A coconut macaroon is a small, sweet cookie made primarily from shredded coconut, egg whites, and sugar. It’s chewy on the inside and lightly crisp on the outside, often dipped in chocolate for extra flavor.
🛒 Ingredients (Makes ~12–15)
- 2 ½ cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ÂĽ tsp salt
- Optional: ½ cup melted chocolate for dipping
👩‍🍳 Instructions
- Preheat oven – 325°F (160°C). Line a baking sheet with parchment paper.
- Mix coconut base – In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites – Beat egg whites with salt until stiff peaks form.
- Fold together – Gently fold the egg whites into the coconut mixture until combined.
- Shape macaroons – Using a spoon or small cookie scoop, drop mounds onto the prepared baking sheet.
- Bake – 20–25 minutes until golden brown on the edges. Cool on a wire rack.
- Optional chocolate dip – Once cooled, dip the bottoms in melted chocolate and let set.
đź’ˇ Tips
- Chewy texture: Don’t overbake; edges should be golden, but centers soft.
- Flavor variations: Add almond extract, orange zest, or a pinch of cinnamon.
- Storage: Keep in an airtight container at room temperature for up to a week.
If you want, I can provide a super-easy 3-ingredient coconut macaroon recipe that’s perfect for quick baking and only requires coconut, condensed milk, and egg whites.
