Coconut Macaroons
These easy coconut macaroons are golden on the outside, soft and chewy on the inside, and made with just 5 simple ingredients. Naturally gluten-free and completely foolproof, they are perfect plain or dipped in chocolate for holidays and everyday treats.
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
Ingredients
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine shredded coconut, vanilla extract, almond extract, and salt. Pour in sweetened condensed milk and stir until fully combined.
- Scoop rounded tablespoons of mixture onto the prepared baking sheet, spacing about 1 inch apart.
- Bake for 10–12 minutes, until the tops and bottoms are lightly golden.
- Allow macaroons to cool on the pan for 10 minutes before transferring to a wire rack.
- Melt chocolate chips and dip the bottoms of cooled macaroons. Return to parchment and chill briefly to set.
Notes
Use sweetened shredded coconut and parchment paper for best results. Do not overbake—macaroons firm up as they cool.