Here’s a classic, chewy coconut macaroon recipe—simple and reliable 🥥
Coconut Macaroons (Chewy & Golden)
Ingredients
- 3 cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- (Optional) 4 oz dark or semi-sweet chocolate, melted (for dipping)
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 until well combined.
- Scoop tablespoon-sized mounds onto the baking sheet, spacing slightly apart.
- Bake 20–25 minutes, until the tops are lightly golden.
- Cool completely.
- (Optional) Dip the bottoms in melted chocolate and let set.
Tips & Variations
- Extra chewy: Slightly underbake and let them finish setting on the tray.
- Crispier edges: Bake 2–3 minutes longer.
- Egg-white version (lighter): Use unsweetened coconut + whipped egg whites instead of condensed milk.
- Flavor boost: Add lime zest, almond extract, or drizzle chocolate over the top.
If you want a bakery-style, egg-white, or vegan version, tell me which one you’re after.
