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coconut macaroons recipe
Mirha Pretty

Irresistible Coconut Macaroons Recipe

These Irresistible Coconut Macaroons are chewy on the inside, lightly crisp on the outside, and packed with sweet coconut flavor. They use simple pantry ingredients and come together in one bowl. Perfect for holidays, tea time, or a quick sweet craving. Dip them in chocolate for an extra indulgent touch.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 cup melted chocolate optional, for dipping or drizzling

Method
 

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Mix shredded coconut, sweetened condensed milk, vanilla, and salt in a bowl.
  3. In a separate bowl, beat egg whites and sugar until stiff peaks form.
  4. Gently fold egg whites into the coconut mixture until combined.
  5. Scoop small mounds onto the prepared baking sheet, spacing slightly apart.
  6. Bake 16–20 minutes until edges turn golden brown.
  7. Cool completely on the tray before removing.
  8. Dip bottoms in melted chocolate or drizzle on top if desired and let set.

Notes

  • Don’t overbake, or the macaroons will turn dry instead of chewy.
  • Use parchment paper to prevent sticking.
  • Chill dipped macaroons for 15–20 minutes to setthe chocolate faster.
  • Store airtight up to 5 days at room temperature.

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