Description
Chewy on the inside and crispy on the outside, these Coconut Macaroons are a simple and delightful gluten-free treat. Packed with sweet coconut flavor, they’re easy to make and perfect for any occasion. Enjoy them plain or dipped in chocolate for an irresistible snack or dessert.
Ingredients
2 1/2 cups shredded sweetened coconut
2/3 cup sweetened condensed milk
2 large egg whites
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup semisweet chocolate chips (optional, for dipping)
Instructions
- Preheat the Oven: Preheat to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Ingredients: In a bowl, combine shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt. Stir until well mixed.
- Shape the Macaroons: Scoop about 1 tablespoon of the mixture, form into mounds or balls, and place on the baking sheet about 1 inch apart.
- Bake: Bake for 15-20 minutes until edges are golden and firm to the touch.
- Cool: Allow macaroons to cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
- Optional Chocolate Dipping: Melt chocolate chips and dip the bottoms of cooled macaroons. Let the chocolate set before serving.
Notes
For a nutty flavor, add almond extract.
Lightly toast shredded coconut for an extra crunch.
Store in an airtight container at room temperature for 1 week or refrigerate for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 20 macaroons
