Here’s a simple and classic recipe for Coconut Macaroons—chewy, sweet, and easy to make:
Chewy Coconut Macaroons
Ingredients (makes ~18 macaroons):
- 2 ½ cups (250 g) shredded sweetened coconut
- 2/3 cup (200 g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 4 oz (115 g) 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 salt until evenly mixed.
- Shape macaroons: Using a spoon or cookie scoop, drop mounds of the mixture onto the baking sheet. Slightly shape into peaks.
- Bake: 20–25 minutes, until edges turn lightly golden. Tops will remain pale.
- Cool: Let macaroons cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
- Optional chocolate coating: Melt chocolate and drizzle over or dip the bottoms of cooled macaroons. Let chocolate set.
💡 Tips:
- For extra chewiness, do not overbake.
- Unsweetened coconut works too—add a bit of sugar if needed.
- You can add almond extract or a pinch of cinnamon for extra flavor.
I can also give you a vegan version using aquafaba if you want a lighter, egg-free version that’s just as chewy and sweet.
Do you want me to give that vegan version?
