Coconut Macaroons
Chewy, golden coconut mounds with crisp edges and soft centers, optionally dipped in dark chocolate. Naturally gluten-free.
Ingredients
Total time: 35 minutes
- 4 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- Pinch of salt
- 4 oz dark chocolate, melted (optional)
Instructions
- 1
Heat the oven to 325°F and line a sheet with parchment.
- 2
Stir the coconut, condensed milk, and vanilla together.
- 3
Whip the egg whites with the salt to stiff peaks, then gently fold into the coconut mixture.
- 4
Scoop tightly packed 1 1/2-tablespoon mounds onto the sheet.
- 5
Bake 18–22 minutes, until the tips and edges are golden.
- 6
Cool completely. If using, dip the bottoms in melted chocolate and let set.
Zoe's Tips
- Pack the mounds firmly so they hold together while baking.
- Whipped egg whites give a lighter, less dense macaroon.
- Watch closely at the end — the coconut tips brown quickly.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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