Description
These Coconut Macaroons are soft, chewy, and full of rich coconut flavor. Made with just a few simple ingredients, they’re naturally gluten-free and easy to make. Dip them in chocolate for an extra indulgent touch!
Ingredients
Units
Scale
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 1 cup semi-sweet or dark chocolate chips (for dipping or drizzling)
Instructions
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Preheat Oven:
- Preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
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Mix the Base:
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Stir until everything is fully coated.
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Whip the Egg Whites:
- In a separate bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully combined.
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Shape the Macaroons:
- Using a cookie scoop or spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
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Bake:
- Bake for 20-25 minutes, or until the tops and edges are golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Optional Chocolate Dipping:
- Melt chocolate chips in the microwave in 20-second intervals, stirring between each until smooth.
- Dip the bottoms of cooled macaroons into the melted chocolate or drizzle chocolate over the tops.
- Place on parchment paper until the chocolate sets.
Notes
- Add a teaspoon of almond extract for a nutty flavor twist.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Use unsweetened coconut if you prefer a less sweet version—just increase the condensed milk slightly for moisture.