Coconut Macaroons are chewy, sweet, and delightfully fragrant cookies that make the perfect treat for any occasion. Crispy on the outside and soft on the inside, they capture the essence of coconut in every bite. I first made these macaroons when I was looking for a simple, no-fuss dessert that didn’t require complicated ingredients, and I quickly discovered they were a favorite among friends and family. The combination of coconut, a touch of sweetness, and golden edges makes them irresistibly satisfying.
Ingredients
- 3 cups shredded sweetened coconut
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips or melted chocolate for dipping
Instructions
1. Preheat the oven.
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This prevents the macaroons from sticking and ensures even baking.
2. Mix the coconut and milk.
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the coconut is fully coated and evenly moistened.
3. Whip the egg whites.
In a separate bowl, beat the egg whites with salt until stiff peaks form. This will give the macaroons a light, airy texture.
4. Fold in the egg whites.
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them. The goal is to maintain as much air as possible for a chewy, tender texture.
5. Shape the macaroons.
Using a spoon or cookie scoop, drop mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart. You can shape them into small domes or slightly pointed peaks for a classic look.
6. Bake until golden.
Bake for 20–25 minutes, or until the edges turn golden brown. The tops should remain lightly golden, not dark brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Optional chocolate dip.
If desired, melt chocolate chips in a double boiler or microwave and dip the bottoms of the cooled macaroons. Place them on parchment paper to set.
Tips & Variations
- Dairy-Free Option: Use coconut condensed milk or another plant-based alternative.
- Extra Flavor: Add a teaspoon of almond extract or a pinch of cinnamon for a subtle twist.
- Nutty Version: Mix in chopped nuts like almonds or pecans for added texture.
- Storage: Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Make Mini Macaroons: Use a smaller cookie scoop for bite-sized versions, perfect for parties or snacks.