Here’s a simple and delicious recipe for coconut macaroons—crispy on the outside, soft and chewy inside:
🥥 Ingredients
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- ¼ tsp salt
Optional:
- 1 cup chocolate chips (for dipping or drizzling)
🥄 Instructions
- Preheat oven
Set to 325°F (160°C) and line a baking sheet with parchment paper. - Mix coconut base
In a bowl, combine shredded coconut, sweetened condensed milk, and vanilla. - Whip egg whites
In a separate bowl, beat egg whites with salt until stiff peaks form. - Fold together
Gently fold egg whites into the coconut mixture. - Shape
Scoop small mounds (about 1–2 tbsp each) onto the baking sheet. - Bake
Bake for 20–25 minutes, until tops are golden brown. - Cool
Let them cool completely—they’ll firm up as they set.
🍫 Optional Chocolate Dip
- Melt chocolate chips and dip the bottoms of the macaroons, or drizzle on top.
- Let set until chocolate hardens.
✨ Tips
- Don’t overmix after adding egg whites—this keeps them light.
- Use a cookie scoop for even sizes.
- Store in an airtight container for up to 5 days.
If you want, I can give you a 3-ingredient quick version, a no-egg recipe, or even a bakery-style extra chewy version 😋
