Chewy and golden coconut macaroons made with just a few pantry ingredients—naturally gluten-free and perfect for holidays or everyday indulgence.

3 cups sweetened shredded coconut

¾ cup sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

Optional: ½ cup mini chocolate chips or melted chocolate for drizzle

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Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until coconut is well-coated.
Drop heaping tablespoons of mixture onto the prepared baking sheet, spacing about 1 inch apart. Optionally, press a few mini chocolate chips into each macaroon.
Bake for 18–20 minutes, or until the tops and edges are lightly golden brown.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, drizzle with melted chocolate once completely cool and allow to set before serving.

For a dairy-free version, use coconut condensed milk.

To add variety, include chopped nuts, citrus zest, or warm spices.

Freeze extra macaroons in an airtight bag for up to 3 months.

Use parchment paper to help achieve golden, crisp edges.