Here’s a delicious pairing: chewy coconut macaroons with creamy ice cream 🥥🍨
Perfect as a simple dessert or a make-ahead treat.
Chewy Coconut Macaroons
Ingredients
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ cup melted chocolate (for dipping or drizzling)
Instructions
- Preheat oven
Heat oven to 325°F (165°C). Line a baking sheet with parchment paper. - Mix
In a bowl, combine coconut, condensed milk, vanilla, and salt until evenly mixed. - Shape
Scoop tablespoon-sized mounds and place on the baking sheet. - Bake
Bake 18–22 minutes, until the edges are lightly golden. - Cool
Let cool completely. Dip bottoms in melted chocolate or drizzle on top if desired.
Ice Cream Pairing Ideas
- Vanilla – classic and balances the coconut sweetness
- Chocolate – rich contrast
- Mango or pineapple – tropical twist
- Coffee – great if you dip macaroons in chocolate
Serving Idea
Serve warm or room-temperature macaroons with a scoop of ice cream and a drizzle of chocolate or caramel sauce.
Tips
- For extra chewiness, don’t overbake
- Lightly toast the coconut first for deeper flavor
- Store macaroons in an airtight container for up to 5 days
If you’d like, I can share a dairy-free ice cream option, coconut-lime macaroons, or a macaroon ice-cream sandwich idea 😄
