🥥 Coconut Macaroons
Ingredients (makes 18–20 macaroons)
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3 cups sweetened shredded coconut
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½ cup sweetened condensed milk
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1 tsp vanilla extract
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2 large egg whites
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¼ tsp salt
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Optional: ½ cup chocolate chips or melted chocolate for drizzling
👩🍳 Instructions
1. Preheat oven
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Mix base
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In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
3. Whip egg whites
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In a separate bowl, beat egg whites and salt until stiff peaks form.
4. Combine
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Gently fold the whipped egg whites into the coconut mixture until well combined.
5. Form macaroons
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Using a spoon or cookie scoop, drop small mounds of mixture onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake
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Bake 20–25 minutes, or until tops are golden brown.
7. Cool and optional chocolate
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Allow macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Optional: Drizzle or dip the bottoms in melted chocolate once cooled.
🌟 Tips
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Chewier macaroons: Use more condensed milk or press the mixture slightly before baking.
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Chocolate variation: Dip the bottom of each macaroon in dark chocolate for a decadent touch.
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Storage: Store in an airtight container at room temperature for up to 5 days.
I can also give a gluten-free or egg-free coconut macaroon recipe that’s just as chewy and delicious if you want a dietary-friendly version. Do you want that?
