Ohhh yes 🥥🍪 Coconut Macaroons—crispy on the outside, chewy and moist on the inside, and ridiculously easy. Here’s a classic, foolproof recipe.
🥥 Classic Coconut Macaroons
Ingredients (makes ~18–20)
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 4 oz melted chocolate (for dipping or drizzling)
Instructions
1️⃣ Prep oven
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
2️⃣ Mix
- In a bowl, combine coconut, condensed milk, vanilla, and salt.
- Mix until fully coated and sticky.
3️⃣ Shape
- Scoop 1½–2 tbsp mounds and place on baking sheet.
- Lightly press tops if desired.
4️⃣ Bake
- Bake 18–22 minutes, until edges and tops are golden.
5️⃣ Cool & finish
- Cool completely (they firm up as they cool).
- Optional: dip bottoms in melted chocolate or drizzle on top.
Pro Tips
- Chewy center: don’t overbake—light golden is perfect.
- Uniform size: use a cookie scoop for even baking.
- Extra coconut flavor: toast coconut lightly before mixing (optional).
- Storage: keep in airtight container up to 5 days or freeze well.
🔥 Variations
- 🍫 Chocolate-dipped macaroons
- 🍋 Lemon coconut macaroons
- 🌰 Almond coconut macaroons
- 🥥 Unsweetened coconut version (I can adjust sweetness)
If you want a bakery-style, extra-chewy version or 3-ingredient ultra-easy macaroons, just say the word 😏
