Here’s a classic Coconut Macaroons recipe—crispy on the outside, soft and chewy inside 🥥
Coconut Macaroons
Ingredients
- 3 cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 large egg whites
- ¼ tsp cream of tartar (optional, helps volume)
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a bowl, mix coconut, condensed milk, vanilla, and salt.
- In a separate bowl, beat egg whites (with cream of tartar if using) until stiff peaks form.
- Gently fold egg whites into the coconut mixture.
- Scoop heaping tablespoons onto baking sheet.
- Bake 20–25 minutes, until lightly golden.
- Cool completely before removing.
Optional Chocolate-Dipped
- Melt chocolate and dip the bottoms or drizzle over tops once cooled.
Tips & Variations
- Extra chewy: Bake on the lower rack.
- Less sweet: Use unsweetened coconut + add 2–3 tbsp sugar.
- Flavor boost: Add almond extract or lime zest.
- Storage: Keep in an airtight container up to 5 days.
If you want a 3-ingredient version, no-egg, or toasted coconut style, I can share that too 😊
