Coconut Macaroons

Here’s a simple and delicious recipe for Coconut Macaroons – chewy on the inside, golden on the outside, and full of coconut flavor.

🥥 Coconut Macaroons

Ingredients (makes about 20–24 macaroons):

• 3 cups sweetened shredded coconut

• ¾ cup sweetened condensed milk

• 1 tsp vanilla extract (or almond extract for a twist)

• 2 large egg whites

• Pinch of salt

Optional (for dipping):

• 4 oz semi-sweet or dark chocolate, melted

Instructions:

1. Preheat oven

   • Set oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. Make the mixture

   • In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla.

   • In another bowl, beat egg whites with a pinch of salt until stiff peaks form.

   • Gently fold the egg whites into the coconut mixture until combined.

3. Shape the macaroons

   • Scoop 1–2 tbsp portions onto the prepared baking sheet (use a cookie scoop for uniform size).

4. Bake

   • Bake for 20–25 minutes, until tops are lightly golden brown.

   • Let cool completely on a wire rack.

5. Optional chocolate dip

   • Dip bottoms of cooled macaroons in melted chocolate and place on parchment until set.