Here’s a classic recipe for Coconut Macaroons—chewy, sweet, and perfect for snacking or dessert.
🥥 Coconut Macaroons
Ingredients (makes 18–20 macaroons)
- 3 cups (240 g) sweetened shredded coconut
- 2/3 cup (130 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- Optional: 4 oz (115 g) chocolate, melted for drizzling or dipping
Instructions
- Preheat oven
- Set oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a large bowl, combine shredded coconut, sugar, flour, and salt.
- Add wet ingredients
- Stir in egg whites and vanilla extract until the mixture is well combined and sticky.
- Form macaroons
- Use a spoon or small cookie scoop to form mounds of mixture on the baking sheet (about 1–2 tablespoons each).
- Press lightly to shape into small domes.
- Bake
- Bake for 20–25 minutes, or until tops are golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional chocolate finish
- Drizzle or dip cooled macaroons in melted chocolate.
- Let chocolate set at room temperature or refrigerate for 15–20 minutes.
💡 Tips
- For extra chewiness, use sweetened shredded coconut with larger flakes.
- Store in an airtight container at room temperature for up to a week.
- You can add almond extract or chopped nuts for flavor variations.
If you want, I can also give you a super easy 3-ingredient coconut macaroon recipe that’s chewy, quick, and doesn’t require flour.
