Here’s a simple, classic, chewy-on-the-inside, crisp-on-the-outside Coconut Macaroon recipe!

🥥 Coconut Macaroons

Ingredients (makes about 18 cookies)

• 3 cups sweetened shredded coconut
• ⅔ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• Pinch of salt

Optional

• ½ tsp almond extract
• Melted chocolate for dipping (semi-sweet or dark)

🔪 Instructions

1. Prep

• Preheat oven to 325°F (165°C).
• Line a baking sheet with parchment paper or a silicone mat.

2. Make the coconut mixture

1. In a large bowl, combine:
   • Shredded coconut
   • Sweetened condensed milk
   • Vanilla (and almond extract if using)
2. Mix until evenly coated.
   • It should be sticky and clumpy.

3. Whip the egg whites

1. In a separate bowl, beat egg whites with a pinch of salt
   until stiff peaks form.
2. Gently fold the whipped egg whites into the coconut mixture.
   • This gives the macaroons a lighter texture.

4. Shape

• Using a cookie scoop or tablespoon, form small mounds
  and place them on the baking sheet, about 1 inch apart.

5. Bake

• Bake for 20–25 minutes, or until the edges and tops are lightly golden.
• Cool completely on a wire rack.

6. Optional: dip in chocolate

1. Melt chocolate (microwave in 30-second intervals or use a double boiler).
2. Dip the bottoms of cooled macaroons in chocolate.
3. Place on parchment and chill until set.

🌟 Tips

• For extra chewy macaroons, slightly underbake them.
• For crispier macaroons, bake a few minutes longer.
• You can add 2–3 tbsp mini chocolate chips to the batter.
• If the mixture is too loose, add a little more coconut.

If you want, I can give you a:
🥥 Chocolate-dipped version
🍫 Cocoa macaroon
🍍 Coconut-pineapple macaroon
✨ 3-ingredient super quick version

Just tell me!