Yum! 🥥✨ Coconut macaroons are sweet, chewy, and golden on the outside — a simple treat that’s both elegant and comforting. Perfect for holidays, teatime, or just a quick homemade dessert.
🍪 Coconut Macaroons
Ingredients
(Makes about 20 macaroons)
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3 cups sweetened shredded coconut
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⅔ cup sweetened condensed milk
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1 tsp vanilla extract
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Optional: ¼ tsp almond extract (for extra depth)
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Optional: melted chocolate for drizzling or dipping
Instructions
1. Preheat oven
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Preheat to 325°F (165°C).
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Line a baking sheet with parchment paper.
2. Mix
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In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla (plus almond extract if using).
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Stir until evenly coated and sticky.
3. Shape
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Using a tablespoon or small cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet.
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Press gently to shape into domes or small pyramids.
4. Bake
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Bake for 20–25 minutes, until the tops and edges are golden brown.
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Let cool completely on the baking sheet.
5. Optional chocolate dip
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Melt chocolate (dark, milk, or white) and dip the bottoms of cooled macaroons, or drizzle on top.
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Place on parchment and let set until firm.
💡 Tips
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For extra chewy centers, slightly underbake.
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Unsweetened coconut works too — just add 2–3 tbsp of sugar.
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Store in an airtight container at room temperature for up to 5 days.
Would you like me to give you a chocolate coconut macaroon version (rich, brownie-like, and still chewy)?
