Here’s a Coconut Macaroon recipe — sweet, chewy, and golden on the outside with rich coconut flavor. 🥥✨
🥥 Ingredients (makes about 20 macaroons)
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3 cups (240g) sweetened shredded coconut
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2/3 cup (130g) granulated sugar
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1/4 cup (30g) all-purpose flour (optional for structure — omit for gluten-free)
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1/4 teaspoon salt
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4 large egg whites
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1 teaspoon vanilla extract (or almond extract for a twist)
Optional (for dipping):
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4 oz (115g) semi-sweet or dark chocolate, melted
🍪 Instructions
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Preheat oven:
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325°F (160°C). Line a baking sheet with parchment paper.
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Mix dry ingredients:
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In a large bowl, combine coconut, sugar, flour (if using), and salt.
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Add wet ingredients:
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Stir in egg whites and vanilla extract until everything is well combined and the mixture is sticky.
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Shape macaroons:
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Scoop tablespoon-sized mounds onto the baking sheet (use a cookie scoop or your hands).
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Press lightly to compact them so they hold their shape.
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Bake:
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Bake for 18–22 minutes, or until edges are golden brown.
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Cool completely on the baking sheet.
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Optional chocolate dip:
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Dip bottoms (or drizzle tops) with melted chocolate.
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Place on parchment and refrigerate until set.
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✅ Tips:
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For extra chewiness, use sweetened condensed milk instead of sugar (½ cup per batch; omit flour and sugar).
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Store in an airtight container at room temperature for up to 5 days—or refrigerate for longer freshness.
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You can toast some of the coconut before mixing for deeper flavor.
Would you like me to give you the condensed milk version (the richer, bakery-style coconut macaroons)?
