Yesss 😍 Coconut Macaroons — crisp on the outside, chewy and moist inside, and dangerously easy. Classic bakery vibes with just a few ingredients.
🥥 Classic Coconut Macaroons
Makes about 18–20 macaroons
Ingredients
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 large egg whites
- Optional: ½ cup chocolate chips (for dipping or drizzling)
Instructions
1️⃣ Preheat & prep
- Preheat oven to 325°F (165°C)
- Line a baking sheet with parchment paper
2️⃣ Mix coconut base
- In a bowl, combine coconut, condensed milk, vanilla, and salt
3️⃣ Whip egg whites
- Beat egg whites until soft peaks form
- Gently fold into coconut mixture
4️⃣ Shape
- Scoop rounded tablespoons onto baking sheet
- Lightly press to hold shape
5️⃣ Bake
- Bake 22–25 minutes until tops are golden
6️⃣ Cool
- Let cool completely on pan
7️⃣ Optional chocolate dip
- Melt chocolate chips
- Dip bottoms or drizzle over tops
- Let set
🔥 Pro Tips
- Don’t overbake — they firm up as they cool
- Use a cookie scoop for even sizes
- For extra chew, chill mixture 10 minutes before baking
- Sweetened coconut = classic texture (unsweetened = drier)
Variations
🍫 Chocolate-dipped macaroons
🍋 Lemon macaroons (add lemon zest)
🥥 Toasted coconut macaroons (toast half the coconut first)
🌰 Almond macaroons (add almond extract)
If you want, I can give you:
✔️ 3-ingredient version
✔️ No-egg version
✔️ Keto / low-sugar
✔️ Extra chewy bakery-style
Just say the word 😌🥥🍪
