Here’s a simple, chewy, golden coconut macaroon recipe — perfect for coconut lovers 🥥✨
🧁 Ingredients
- 2 ½ cups (about 200 g) sweetened shredded coconut
- ⅔ cup (130 g) granulated sugar
- 2 large egg whites
- 1 tsp vanilla extract
- Pinch of salt
Optional (for extra richness):
- ¼ tsp almond extract
- 4 oz (115 g) dark or semisweet chocolate (for dipping or drizzling)
👩🍳 Instructions
- Preheat oven:
To 325°F (165°C). Line a baking sheet with parchment paper. - Mix the batter:
- In a medium bowl, whisk together egg whites, sugar, vanilla, and salt until frothy.
- Stir in the shredded coconut until fully coated and sticky.
- Shape the macaroons:
- Using a small cookie scoop or tablespoon, form mounds (about 1 ½ inches wide).
- Place them about 1 inch apart on the baking sheet.
- Bake:
- Bake 18–22 minutes, until the edges and tops are golden brown.
- Let cool completely on the pan before handling (they firm up as they cool).
- Optional chocolate dip:
- Melt chocolate in the microwave (30-second bursts) or over a double boiler.
- Dip the bottoms of the cooled macaroons in chocolate, then set on parchment until firm.
- Or drizzle chocolate over the tops for decoration.
🥥 Tips
- For extra chewiness, don’t overbake—just lightly golden.
- Store in an airtight container for up to a week (or freeze up to 3 months).
Would you like the flourless (Passover) version or a condensed milk version (richer and stickier, like bakery-style)?
