Irresistible Coconut Macaroons in 20 Minutes with Just 6 Ingredients!

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the ingredients:

In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and a pinch of salt. Stir well until everything is fully mixed and sticky.

Form the macaroons:

Using a spoon or your hands, scoop out small portions of the coconut mixture and shape them into small mounds or balls, about 1 inch in diameter. Place them onto the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for about 12-15 minutes, or until the macaroons are golden brown on the edges.

Optional chocolate dip:

While the macaroons are cooling, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.

Once the macaroons have cooled, dip the bottoms in the melted chocolate and place them back on the parchment paper to set.

Cool and serve:

Let the macaroons cool completely, especially if you’ve dipped them in chocolate. Serve and enjoy!

Serving and Storage Tips:

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