A coconut macaroon is a sweet, chewy cookie made mainly from shredded coconut and egg whites. It’s simple, naturally gluten-free, and has a crisp outside with a soft center.
🥥 Coconut Macaroon (Classic Recipe)
🧾 Ingredients
- 2 cups shredded coconut (unsweetened or sweetened)
- 2 egg whites
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
🍳 Instructions
1. Mix ingredients
In a bowl, combine coconut, sugar, vanilla, and salt.
2. Add egg whites
Beat egg whites lightly, then fold into the coconut mixture until sticky.
3. Shape cookies
Scoop small portions and form little mounds on a baking tray.
4. Bake
Bake at 170°C (340°F) for 15–20 minutes until golden on top.
5. Cool
Let them cool so they firm up and become chewy inside.
🍽️ Optional upgrades
- Dip bottoms in melted chocolate
- Add almond extract for extra flavor
- Mix in chopped nuts or chocolate chips
🧠 Tip
The key to good macaroons is not overbaking—they should be golden outside but still soft inside.
If you want, I can also give you a 3-ingredient version or a chocolate-dipped bakery-style version.
