Here’s a simple, classic recipe for coconut macaroons—crispy on the outside, chewy on the inside!
🥥 Coconut Macaroons Recipe
Ingredients (makes about 20 macaroons)
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- Pinch of salt
- Optional: melted chocolate for dipping
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the base:
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla. - Whip egg white:
In another bowl, beat the egg white with a pinch of salt until stiff peaks form. - Fold:
Gently fold the beaten egg white into the coconut mixture. - Shape:
Scoop tablespoon-sized mounds onto the baking sheet. - Bake:
Bake for 18–22 minutes, until the edges are golden brown. - Cool:
Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack. - Optional chocolate dip:
Dip the bottoms or drizzle the tops with melted chocolate once cooled.
Tips
- For extra chewiness, use moist, fresh shredded coconut.
- If the mixture is too sticky, refrigerate for 10 minutes before shaping.
- These store well in an airtight container for 3–4 days.
Want a gluten-free, egg-free, or vegan version?
