Why are my macaroons spreading too much?

This usually happens when the batter is too wet or the egg whites weren’t whipped enough. Make sure to fold gently and use the right ratio of ingredients.

Can I make these without sweetened condensed milk?

You can replace it with a mixture of coconut milk and sugar, but the texture will be slightly different. Sweetened condensed milk provides the best chewiness.

Are coconut macaroons the same as macarons?

No. Macaroons are made with shredded coconut and egg whites, while French macarons use almond flour and are sandwiched with fillings.

Can I make them ahead of time for the holidays?

Absolutely. Macaroons are ideal for make-ahead baking because they maintain their flavor and texture for days.

Can I use unsweetened coconut?

You can, but you’ll need to adjust the sweetness. Add an extra tablespoon of condensed milk or sugar to balance it.

How can I make them more festive for Halloween?

Dip them in dark chocolate and drizzle with orange or purple candy melts. Pair them with Halloween pies or themed cookies for a stunning dessert table.

Coconut Macaroons: Sweet, Chewy, and Perfectly Golden

Name: Coconut Macaroons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: – 2 1/2 cups sweetened shredded coconut– 2/3 cup sweetened condensed milk– 1 teaspoon vanilla extract– 2 large egg whites– 1/4 teaspoon salt– 1/2 cup semi-sweet chocolate chips (optional, for drizzle)

Coconut Macaroons

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Deliciously chewy coconut macaroons made with shredded coconut, egg whites, and sugar, perfect for a sweet treat or dessert.

Author: Luna
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 20 macaroons

Ingredients

– 2 1/2 cups sweetened shredded coconut
– 2/3 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 large egg whites
– 1/4 teaspoon salt
– 1/2 cup semi-sweet chocolate chips (optional, for drizzle)

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Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract.
3. In a separate bowl, beat egg whites and salt until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until fully combined.
5. Using a spoon or cookie scoop, place mounds of the mixture onto the prepared baking sheet.
6. Bake for 20–25 minutes or until the tops are golden brown.
7. Optional: melt chocolate chips and drizzle over cooled macaroons.
8. Let cool completely before serving.

Notes

Store in an airtight container for up to one week. Can be frozen for longer storage.

Find it online: https://www.elitesrecipes.com/coconut-macaroons-sweet-chewy/