Here’s a classic Coconut Macaroons recipe — chewy, sweet, and perfectly golden on the outside. Easy to make and naturally gluten-free!
🥥🍪 Coconut Macaroons
Ingredients (Makes ~18–20 cookies)
- 3 cups sweetened shredded coconut
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
- Optional: ½ cup semi-sweet chocolate chips for drizzling or dipping
🥄 Instructions
1. Preheat oven
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Mix coconut & condensed milk
- In a large bowl, combine:
- shredded coconut
- sweetened condensed milk
- vanilla extract
Stir until fully combined.
3. Whip egg whites
- In a separate bowl, beat egg whites and salt until soft peaks form.
- Gently fold into the coconut mixture until well combined.
4. Shape cookies
- Use a tablespoon or cookie scoop to form small mounds on the baking sheet.
- Leave space between cookies (about 1 inch).
5. Bake
- Bake 20–25 minutes, or until tops are golden brown.
- Let cool completely on the baking sheet before removing.
6. Optional chocolate
- Melt chocolate chips in the microwave (30-second intervals, stirring).
- Drizzle over cooled macaroons or dip the bottoms into chocolate.
- Let chocolate set before serving.
⭐ Tips for Perfect Coconut Macaroons
- Use sweetened or unsweetened shredded coconut depending on desired sweetness.
- Egg whites must be lightly whipped, not stiff, to keep macaroons chewy.
- For extra chewiness, slightly underbake by 1–2 minutes.
- Store in an airtight container at room temperature for up to 5 days.
🍫 Variations
- Chocolate-Dipped: Dip bottoms in melted chocolate.
- Almond Joy Style: Add a whole almond on top before baking.
- Coconut Lime: Add 1 tsp lime zest for a tropical twist.
- Orange Coconut: Add 1 tsp orange zest to the batter.
If you want, I can also give you:
🥥 Mini Coconut Macaroons (bite-size)
🍫 Double Chocolate Coconut Macaroons
🥥 Keto Coconut Macaroons
Do you want one of these variations?
