coconut macaroons

Here’s a simple and classic Coconut Macaroons recipe – chewy in the center, crisp on the outside, and loaded with 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

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

2. Mix coconut base

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

3. Whip egg whites

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

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

4. Shape macaroons

   • Scoop heaping tablespoons of mixture onto prepared baking sheet (use a cookie scoop for uniform size).

5. Bake

   • Bake for 20–25 minutes, or until edges and tops are lightly golden.

   • Cool on the pan for 5 minutes, then transfer to a wire rack.

6. Optional chocolate dip

   • Once cooled, dip bottoms in melted chocolate and set on parchment until firm.