Description
Sweet, chewy coconut macaroons made with just a few simple ingredients. These classic treats are lightly crisp on the outside and soft on the inside, often dipped in chocolate for an extra indulgent touch. Perfect for holidays, tea time, or quick desserts.
Ingredients
🛒 Ingredients (for about 18–22 macaroons):
For the Macaroons:
3 cups sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
¼ teaspoon salt
Optional:
1 cup semi-sweet or dark chocolate chips (for dipping or drizzling)
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Step 2: Mix Ingredients
In a large bowl, combine shredded coconut, condensed milk, and vanilla extract until well mixed.
In a separate bowl, beat egg whites with salt until soft peaks form. Gently fold the egg whites into the coconut mixture to create a light, airy texture.
Step 3: Shape Macaroons
Using a spoon or cookie scoop, form small mounds and place them onto the prepared baking sheet, spacing them slightly apart.
Step 4: Bake
Bake for 20–25 minutes, or until the tops and edges are golden brown. Remove from oven and let cool completely.
Step 5: Add Chocolate (Optional)
Melt chocolate chips in a microwave or double boiler. Dip the bottoms of the cooled macaroons in chocolate or drizzle over the tops. Let set before serving.
Notes
- For a 3-ingredient version, simply mix coconut, condensed milk, and vanilla skip the egg whites for a denser texture.
- If making without condensed milk, use 2 egg whites and ½ cup sugar instead.
- Use unsweetened coconut if you prefer a less sweet result.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: European-inspired