🥥 Coconut Macaroons (Chewy & Easy)
Coconut macaroons are sweet, chewy cookies made primarily with shredded coconut. They’re naturally gluten-free and require just a few ingredients.
🍪 Ingredients (Makes about 20)
- 2 ½ cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Optional:
- 1/2 cup melted dark or semi-sweet chocolate (for dipping)
👩🍳 Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix coconut, condensed milk, and vanilla in a bowl until combined.
- In a separate bowl, whip egg whites with salt until stiff peaks form.
- Fold egg whites gently into the coconut mixture.
- Scoop tablespoon-sized mounds onto the baking sheet.
- Bake 18–22 minutes until golden brown on the edges.
- Cool completely. If desired, dip bottoms in melted chocolate and let set.
✨ Tips for Perfect Macaroons
- Don’t overmix after folding in egg whites — this keeps them light.
- Slightly wet hands help shape neat mounds.
- For extra crisp edges, bake a minute or two longer.
🍫 Variations
- Chocolate-dipped: Dip or drizzle with melted chocolate.
- Almond twist: Add 1/4 teaspoon almond extract.
- Lemon zest: Adds brightness and cuts sweetness.
- Toasted coconut: Lightly toast coconut before mixing for deeper flavor.
If you’d like, I can also give you a 3-ingredient version, a keto/low-sugar version, or the difference between macaroons and macarons**.
