🥥 Coconut Macaroons (Chewy & Easy)
Here’s a classic coconut macaroon recipe—crispy outside, soft and chewy inside.
Ingredients
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- Optional: 4 oz melted chocolate (for dipping or drizzling)
Instructions
- Preheat oven to 325°F (165°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: In a separate clean bowl, beat egg whites with salt until stiff peaks form.
- Fold gently: Carefully fold the egg whites into the coconut mixture until combined.
- Shape: Scoop heaping tablespoons onto the baking sheet, shaping into small mounds.
- Bake: 20–25 minutes, until tops are golden brown.
- Cool completely on the baking sheet.
- Optional chocolate: Dip bottoms in melted chocolate or drizzle over the tops. Let set before serving.
Tips
- For extra flavor, lightly toast the coconut before mixing.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months.
If you’d like, I can also give you a chocolate coconut macaroon variation or a dairy-free version.
