Here’s a simple and chewy coconut macaroon recipe—perfect for a sweet treat:
🥥 Coconut Macaroons
🛒 Ingredients
- 2 ½ cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
Optional:
- 100 g (3.5 oz) chocolate for dipping
👩🍳 Instructions
- Preheat oven:
- 175°C (350°F) and line a baking sheet with parchment paper.
- Mix coconut base:
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla.
- Whip egg whites:
- Beat egg whites with salt until stiff peaks form.
- Combine:
- Gently fold egg whites into the coconut mixture until fully incorporated.
- Shape macaroons:
- Using a spoon or cookie scoop, form small mounds on the baking sheet.
- Bake:
- Bake 15–20 minutes, until edges are golden brown.
- Let cool completely.
- Optional chocolate dip:
- Melt chocolate and dip the bottoms of macaroons, then chill until set.
💡 Tips
- For extra chewiness, don’t overbake—just lightly golden.
- Use unsweetened coconut for a less sweet version, adjusting sugar if needed.
- Store in an airtight container for up to a week.
I can also give you a chewy vs crispy macaroon guide, or a mini chocolate-dipped version that’s perfect for parties 🥥🍫.
Do you want me to do that?
