Coconut macaroons are the unsung heroes of cookies. Chewy. Golden. Packed with coconut. Sweetened condensed milk makes them foolproof. Dip in chocolate if you’re feeling fancy. They disappear fast.
Makes 18-20 macaroons.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix Ingredients
In a large bowl, mix coconut, sweetened condensed milk, vanilla, and salt.
Whip Egg Whites
In a separate bowl, beat egg whites until stiff peaks form (2-3 minutes).
Gently fold egg whites into coconut mixture until just combined.
Scoop & Shape
Using a cookie scoop or two spoons, drop tablespoon-sized mounds onto baking sheet (2 inches apart).
Slightly shape into pyramids or leave as mounds.
Bake
Bake 18-22 minutes until golden brown on top and edges.
Cool & Dip (Optional)
Cool completely on baking sheet (they firm up as they cool).
If dipping: melt chocolate and coconut oil. Dip bottoms or drizzle over tops. Let set on parchment.
Summary
Prep Time: 15 min | Bake Time: 20 min | Total: 35 min
Yield: 18-20 macaroons | Difficulty: Easy
Storage Notes
Airtight container: 1 week at room temperature. Freezer: 3 months. These actually stay chewy for days. No need to refrigerate (unless dipped in chocolate).
