Here’s a simple and delicious recipe for classic Coconut Macaroons — chewy on the inside, crisp and golden on the outside. They’re naturally gluten-free, require just a few ingredients, and can be optionally dipped in chocolate for an extra treat.
🥥 Classic Coconut Macaroons
🍽️ Makes: About 20 cookies
🕒 Prep Time: 10 min | Bake Time: 20–25 min
🧾 Ingredients:
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3 cups sweetened shredded coconut
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3/4 cup sweetened condensed milk (about half a can)
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1 tsp vanilla extract
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1/4 tsp almond extract (optional, adds a lovely twist)
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2 large egg whites
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1/4 tsp salt
Optional:
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4 oz (115g) chocolate (semi-sweet or dark), for dipping or drizzling
👨🍳 Instructions:
🔹 1. Preheat the Oven
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Preheat oven to 325°F (165°C).
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Line a baking sheet with parchment paper or a silicone mat.
🔹 2. Mix the Base
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In a large bowl, combine:
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Coconut,
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Sweetened condensed milk,
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Vanilla extract,
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And almond extract (if using).
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Mix until well combined and sticky.
🔹 3. Whip the Egg Whites
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In a separate bowl, beat egg whites and salt until stiff peaks form (this adds structure and lightness).
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Gently fold the egg whites into the coconut mixture until just combined.
🔹 4. Shape the Cookies
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Scoop out heaping tablespoons or use a small cookie scoop.
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Shape into mounds or haystack-style domes.
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Place on the prepared baking sheet, about 1 inch apart.
🔹 5. Bake
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Bake for 20–25 minutes, or until the tops are golden and the edges are lightly browned.
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Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍫 Optional Chocolate Dip:
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Melt chocolate in a microwave or double boiler.
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Dip the bottom of each macaroon in chocolate, then place on parchment to set.
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Or drizzle chocolate over the tops for a fancy finish.
🧊 Storage:
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Store in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week.
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Freeze for longer storage (wrap individually for best results).
