Here’s a classic, chewy Coconut Macaroon recipe that’s simple and delicious:
Chewy Coconut Macaroons
Ingredients (makes ~18 macaroons):
- 2 ½ cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 4 oz chocolate for drizzling or dipping
Instructions:
- Preheat oven: 325°F (163°C). Line a baking sheet with parchment paper.
- Mix ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until fully combined.
- Form macaroons: Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet. Slightly shape them into peaks.
- Bake: 20–25 minutes, until edges are lightly golden. The tops will stay pale.
- Cool: Let macaroons cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
- Optional chocolate: Melt chocolate and either drizzle over the cooled macaroons or dip the bottoms. Let chocolate set.
💡 Tips:
- For extra chewiness, do not overbake.
- Unsweetened shredded coconut works too—just add 2–3 tbsp sugar if needed.
- You can also add almond extract for a nutty twist.
If you want, I can give you a vegan version that uses aquafaba instead of condensed milk—it comes out just as chewy and sweet. Do you want that version too?
