Here’s a simple and delicious coconut macaroon recipe you can try at home. These are chewy, sweet, and perfect with tea or coffee.
🥥 Ingredients (makes ~12–15 macaroons)
- 2 ½ cups Shredded coconut
- 2/3 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- Pinch of salt
- 2 large Egg whites
Optional for chocolate-dipped macaroons:
- ½ cup Dark chocolate
👩🍳 Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix the base:
- In a bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt.
- Whip the egg whites:
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold them into the coconut mixture.
- Shape the macaroons:
- Use a spoon or small ice cream scoop to place mounds onto the prepared baking sheet.
- Leave a little space between each.
- Bake:
- Bake 20–25 minutes, or until tops are golden brown.
- Let them cool completely on a wire rack.
- Optional chocolate dip:
- Melt dark chocolate in a double boiler or microwave.
- Dip the bottoms of cooled macaroons in chocolate and place on parchment to set.
🍽️ Tips
- For extra chewiness, slightly underbake by 2–3 minutes.
- Use unsweetened coconut and adjust sweetener if you prefer less sugar.
- Store in an airtight container for up to a week, or freeze for longer storage.
If you want, I can also give a super easy 3-ingredient version that doesn’t even need egg whites—great for quick snacks!
Do you want me to share that version too?
