Here’s a classic, easy Coconut Macaroons recipe 🥥
Crispy on the outside, soft and chewy inside.
Ingredients
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or melted chocolate for dipping
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- Mix coconut base
- In a bowl, combine coconut, sweetened condensed milk, and vanilla.
- Whip egg whites
- In a separate bowl, beat egg whites with salt until soft peaks form.
- Fold together
- Gently fold egg whites into the coconut mixture.
- Bake
- Scoop rounded tablespoons onto the baking sheet.
- Bake 20–25 minutes, until tops are lightly golden.
- Cool & finish
- Let cool on the pan.
- Dip bottoms in melted chocolate if desired.
Tips & Variations
- For extra chewy macaroons, slightly underbake
- Use unsweetened coconut for less sweetness (add 1–2 tbsp sugar if needed)
- Add almond extract for a bakery-style flavor
- Store in an airtight container up to 5 days
Want a 3-ingredient version, air fryer method, or gluten-free / dairy-free twist?