Here’s a classic Coconut Macaroon recipe — chewy on the inside, lightly crisp on the outside, and incredibly easy 🥥🍪
🥥 Coconut Macaroons
🛒 Ingredients (Makes ~18–20)
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: 4 oz semi-sweet chocolate (for dipping or drizzling)
🔪 Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix
- In a bowl, stir coconut, condensed milk, vanilla, and salt until well combined.
- Shape
- Scoop about 1½ tbsp mixture and place onto baking sheet, slightly mounded.
- Bake
- Bake 20–25 minutes until edges and tops are golden.
- Cool
- Let cool completely on pan.
🍫 Optional Chocolate Dip
- Melt chocolate gently.
- Dip bottoms of cooled macaroons or drizzle over tops.
- Set on parchment until firm.
🌟 Tips & Variations
- Extra chewy: Slightly underbake
- Toasted coconut flavor: Bake a few minutes longer for deep golden color
- Almond joy style: Add whole almonds on top before baking
- Egg-free & gluten-free by nature
- Storage: Airtight container up to 5 days, or freeze up to 2 months
If you want, I can also give you:
- A bakery-style version with whipped egg whites
- A 3-ingredient ultra-simple version
- A keto or low-sugar coconut macaroon
- A lemon or lime coconut twist
Just tell me 🥥
