Coconut macaroon

Here’s a classic Coconut Macaroon recipe—chewy on the inside, lightly crisp on the outside 🥥🍪

Coconut Macaroons

Ingredients

• 3 cups sweetened shredded coconut
• ¾ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 egg whites
• ¼ tsp salt

(Optional: 4 oz melted chocolate for dipping or drizzling)

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Instructions

1. Prep
   • Preheat oven to 325°F (165°C)
   • Line a baking sheet with parchment paper
2. Mix
   • In a bowl, combine coconut, condensed milk, and vanilla
   • In a separate bowl, beat egg whites with salt until soft peaks form
   • Gently fold egg whites into the coconut mixture
3. Shape
   • Scoop rounded tablespoons onto the baking sheet, spacing slightly apart
4. Bake
   • Bake for 20–25 minutes, until tops are golden
5. Cool
   • Let cool on the pan for 5 minutes, then transfer to a rack
6. Optional Chocolate
   • Dip bottoms in melted chocolate or drizzle over tops
   • Let chocolate set before serving

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Tips for Perfect Macaroons

• Use sweetened coconut for best texture
• Don’t overbake—edges should be golden, centers chewy
• For extra flavor, add ½ tsp almond extract or lime zest

If you want, I can share a 3-ingredient version, a toasted coconut variation, or Passover-friendly macaroons 😊