A coconut macaroon is a small, chewy, sweet cookie made primarily from shredded coconut, sugar, and egg whites. They’re known for their golden exterior and moist, tender interior, and they’re often dipped in chocolate for extra indulgence.
Ingredients (Basic Recipe)
- 2 ½ cups shredded sweetened coconut
- 2/3 cup 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
- Preheat Oven
- 325°F (163°C). Line a baking sheet with parchment paper.
- Mix Ingredients
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- In a separate bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gently fold egg whites into the coconut mixture.
- Shape the Macaroons
- Using a spoon or small cookie scoop, form small mounds and place them on the baking sheet.
- Space them about 1 inch apart.
- Bake
- Bake for 20–25 minutes, or until tops are golden brown.
- Cool and Optional Chocolate Dip
- Let cool completely.
- Optional: dip the bottom of each macaroon in melted chocolate and let set.
Tips
- For extra chewiness, slightly underbake by a minute or two.
- Use unsweetened coconut if you prefer less sweetness, adjusting sugar or condensed milk accordingly.
- Macaroons freeze well—store in an airtight container or freeze unbaked for later baking.
I can also give you a super-easy 3-ingredient version that’s ready in under 15 minutes if you want a quicker treat. Do you want that version?
