Here’s a simple and delicious coconut macaroons recipe you can try at home:
Ingredients (makes ~12 macaroons)
- 2 ½ cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
Optional: ½ cup chocolate chips or melted chocolate for dipping
Instructions
- Preheat the oven:
Set to 350°F (175°C) and line a baking sheet with parchment paper. - Mix the coconut base:
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until evenly mixed. - Whip egg whites:
In a separate bowl, beat egg whites with salt until soft peaks form. - Combine mixtures:
Gently fold the whipped egg whites into the coconut mixture until fully incorporated. - Form macaroons:
Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet. Shape them into small, rounded mounds. - Bake:
20–25 minutes, or until the tops are lightly golden brown. - Cool & optional chocolate dip:
Let cool completely. If desired, dip the bottoms in melted chocolate and let set.
Tips for the best macaroons
- Use fresh coconut for extra flavor.
- Don’t overbake—macaroons dry out quickly.
- Store in an airtight container; they last up to a week.
If you want, I can also give you a super-chewy version that stays soft inside—these are my personal favorite!
Do you want me to share that version too?
