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.
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).
