Easy Coconut Macaroons Recipe

TL;DR

Make chewy coconut macaroons by folding stiff egg whites into sweetened condensed milk and coconut, then baking at 325°F for 20–25 minutes.

Key Points

• 1.The base uses three core ingredients. One 14oz bag of sweetened shredded coconut, 2/3 cup sweetened condensed milk, and 1 tsp vanilla plus 1/2 tsp salt form the foundation.
• 2.Stiff egg whites are the key to light texture. Two egg whites beaten to stiff peaks are folded into the coconut mixture, preventing the dense result you'd get from condensed milk alone.
• 3.Macaroons differ from French macarons historically and practically. Coconut replaced almonds in the late 1800s for stability during ocean shipping; the flourless recipe also made them popular in Jewish Passover baking.
• 4.Bake low and slow at 325°F for 20–25 minutes. Scoop 1.5-tablespoon portions an inch apart on parchment-lined sheets; overbaking destroys the chewy texture, so pull when tops and bottoms are golden.
• 5.Optional upgrades include mix-ins and chocolate dipping. Add dried fruit or toasted nuts to the batter, or dip cooled macaroons in 6oz of melted semisweet chocolate; store up to a week with marshmallows to retain chewiness.