Here’s a classic Coconut Macaroon recipe — crisp on the outside, chewy and sweet inside, and ridiculously easy to make. Perfect for a snack or dessert tray.
🥥 Coconut Macaroons
Ingredients (makes ~18-20)
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
- Optional: 4 oz chocolate for dipping
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
2. Mix coconut base
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
3. Beat egg whites
- In a separate bowl, beat egg whites with salt until soft peaks form.
- Gently fold egg whites into the coconut mixture until well combined.
4. Form macaroons
- Use a cookie scoop or two spoons to drop mounds of mixture onto the prepared baking sheet.
- Space them about 1 inch apart.
5. Bake
- Bake 20–25 minutes, or until edges are golden brown.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
6. Optional chocolate dip
- Melt chocolate in a microwave or double boiler.
- Dip bottoms of cooled macaroons in chocolate and place on parchment to set.
Tips & Variations
- Chewy vs. crispy: Bake closer to 20 min for chewy, 25+ min for crispier.
- Almond macaroons: Add ½ tsp almond extract.
- Low-sugar: Use unsweetened coconut + ⅓ cup honey or agave instead of sweetened condensed milk (texture will differ slightly).
- Mini macaroons: Use a teaspoon to make bite-sized versions; adjust baking time to 12–15 min.
I can also give you a dairy-free / vegan coconut macaroon version that’s just as chewy and rich if you want.
Do you want me to?
