Coconut macaroons are chewy, lightly crisp on the outside, and super easy—no fancy techniques needed.
Coconut Macaroons (Classic Recipe)
Ingredients
- 2½ cups desiccated coconut (or shredded coconut)
- 1/2 cup sugar
- 2 egg whites
- 1/2 tsp vanilla extract
- Pinch of salt
Optional: melted chocolate for dipping or drizzling
Instructions
1. Mix
- In a bowl, whisk egg whites lightly until frothy (no need to whip to peaks)
- Add sugar, vanilla, and salt
- Stir in coconut until everything is well coated
2. Shape
- Scoop small mounds using a spoon or your hands
- Place on a lined baking tray
- Gently press to hold shape (they should stick together)
3. Bake
- Oven: 170°C (340°F)
- Bake 15–20 minutes until edges turn golden brown
4. Cool
- Let them cool completely—they firm up as they set
Optional chocolate finish
- Dip bottoms in melted chocolate or drizzle on top
- Let set before serving
Tips
- If mixture feels too dry → add a tiny bit more egg white
- If too wet → add a little more coconut
- Don’t overbake or they’ll get too hard
- Toasting the coconut lightly beforehand adds extra flavor
Quick variation (condensed milk version)
- Mix: coconut + 1/2 cup sweetened condensed milk + vanilla
- Bake same way → gives a richer, softer texture
If you want, I can give you:
- a bakery-style version (super moist inside)
- a 3-ingredient shortcut
- or a chocolate-filled macaroon recipe 🍫
