Simple Coconut Macaroons
These chewy, golden coconut macaroons are delightfully simple to make with just a few ingredients. They offer a perfect balance of sweet, toasty coconut flavor and a crisp exterior with a soft, moist center.
Ingredients
Ingredients
- 14 oz sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 2 large egg whites at room temperature
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- 4 oz semisweet chocolate optional, for drizzling
Notes
Storage: Store cooled macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Make-Ahead: The coconut mixture can be prepared, covered, and refrigerated for up to 24 hours before scooping and baking. Variations: Add 1/2 tsp almond extract with the vanilla, or fold in 1/2 cup of chopped dried cherries or nuts. Ensure all equipment for beating egg whites is completely grease-free for best results.