🥥 Classic Coconut Macaroons
📋 Ingredients (Makes about 20 cookies):
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3 cups sweetened shredded coconut
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3/4 cup sweetened condensed milk (not evaporated milk)
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1 tsp vanilla extract
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1/4 tsp almond extract (optional but highly recommended)
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2 large egg whites
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1/4 tsp salt
🍫 Optional for dipping:
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4 oz semi-sweet or dark chocolate, melted
👩🍳 Instructions:
1. Preheat the oven
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Set your oven to 325°F (165°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the coconut base
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In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla, and almond extract (if using).
3. Whip egg whites
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In a separate clean bowl, beat the egg whites and salt with a hand mixer until stiff peaks form (about 2–3 minutes).
4. Fold it together
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Gently fold the whipped egg whites into the coconut mixture using a spatula until fully incorporated.
5. Scoop and bake
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Use a cookie scoop or tablespoon to form heaping mounds of the mixture onto your baking sheet (about 1 inch apart).
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Bake for 20–25 minutes, or until the tops and edges are lightly golden.
6. Cool
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Let them cool completely on the baking sheet before removing — they’ll firm up as they cool.
7. Optional chocolate dip
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Dip the bottoms of cooled macaroons into melted chocolate and place them on parchment to set.
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Chill for 10–15 minutes if needed to help the chocolate harden.
🥄 Tips:
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Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
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Don’t overbake — they should be golden but still moist inside.
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Add a bit of orange zest or lime zest to the mix for a citrus twist.
Would you like a vegan version (no eggs or dairy), or a chocolate coconut macaroon recipe next?
