Easy Coconut Macaroons Recipe
Chewy-centered, toasty-edged coconut macaroons that mix up fast with pantry staples. A quick chocolate dip makes them bakery-worthy.
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Servings:
Ingredients
Main Ingredients
- 5 cup sweetened shredded coconut
- 13 oz sweetened condensed milk about 1 can
- 4 tbsp egg whites from about 2 large eggs
- 0.875 tsp vanilla extract
- 0.25 tsp fine salt
- 6 oz semisweet chocolate chips optional, for dipping
Instructions
Preparation Steps
- Heat oven to 325°F and line two baking sheets with parchment paper.
- Stir coconut, condensed milk, vanilla, and salt in a large bowl until evenly coated.
- Whip egg whites in a clean bowl to soft peaks using a hand mixer or whisk.
- Fold the whipped whites into the coconut mixture just until combined.
- Scoop heaping tablespoons of batter onto the sheets, spacing about an inch apart.
- Bake 20–24 minutes, until the edges are deeply golden and tops are lightly toasted.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
- Melt chocolate in a microwave in short bursts; dip macaroon bottoms and place on parchment to set (optional).
Notes
For almond flair, add 1/4 tsp almond extract or press a whole almond on top before baking. Store airtight at room temperature up to 5 days, or freeze up to 2 months; if dipped in chocolate, chill 10 minutes to set before storing.
This recipe is an original creation inspired by classic Easy Coconut Macaroons Recipe flavors. All ingredient ratios and instructions are independently developed.