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Coconut Macaroons

Coconut Macaroons Recipe

These coconut macaroons are sweet, chewy, and ridiculously easy to make. Crispy on the outside, soft on the inside, and perfect for any occasion. With just a few simple ingredients, you can whip up a batch in no time and impress everyone—or just treat yourself!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 macaroons
Course: Dessert / Snack
Cuisine: International / Gluten-Free
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 3 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon salt
  • Optional: melted chocolate for dipping

Method
 

  1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
  3. In another bowl, beat egg whites until soft peaks form.
  4. Gently fold the egg whites into the coconut mixture until fully incorporated.
  5. Scoop small mounds of the mixture onto the prepared baking sheet, spacing them 1–2 inches apart.
  6. Bake for 20–25 minutes, or until tops are golden brown.
  7. Let cool completely before optionally dipping bottoms in melted chocolate or drizzling chocolate on top.

Notes

  • Use sweetened coconut for best flavor.
  • Don’t overmix the egg whites to keep macaroons fluffy.
  • Macaroons can be stored in an airtight container at room temperature for 4–5 days.
  • Freeze for up to 3 months for longer storage.
  • Optional chocolate adds extra indulgence.
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