Here’s a simple, chewy, and golden Coconut Macaroon recipe 🥥🍪
🥥 Coconut Macaroon
⏱ Time
- Prep: 10 minutes
- Bake: 15–20 minutes
- Total: 25–30 minutes
🍽 Makes
- 12–15 macaroons
🧾 Ingredients
- 2 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 egg whites
- ¼ tsp salt
- Optional: melted chocolate for dipping
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
2️⃣ Prepare Coconut Mixture
- In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until combined.
3️⃣ Beat Egg Whites
- In a separate bowl, beat egg whites with salt until stiff peaks form.
4️⃣ Fold Mixture
- Gently fold egg whites into the coconut mixture until evenly combined.
5️⃣ Shape Macaroons
- Using a spoon or cookie scoop, form small mounds of the mixture onto the prepared baking sheet.
- Press slightly to flatten the tops.
6️⃣ Bake
- Bake 15–20 minutes until edges are golden brown.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
7️⃣ Optional Chocolate Dip
- Melt chocolate in a microwave or double boiler.
- Dip the bottoms of cooled macaroons in chocolate.
- Let set on parchment paper until firm.
🌟 Tips
- For extra chewiness, use sweetened condensed milk generously.
- For a toasted flavor, lightly toast the shredded coconut before mixing.
- Store in an airtight container at room temperature for 3–4 days.
