Chocolate Chip Coconut Almond Macaroons

Ingredients

• 2 ½ cups sweetened shredded coconut

• ½ cup chopped almonds

• ½ cup chocolate chips (or chunks)

• 2 large egg whites

• ⅓ cup sugar

• 1 tsp vanilla extract

• ¼ tsp salt

• Optional: 2 tbsp sweetened condensed milk (for extra chewiness)

Instructions

1. Preheat oven to 170°C / 340°F. Line a baking tray with parchment paper.

2. Whip egg whites in a bowl with salt until slightly foamy (not stiff peaks).

3. Add sugar and vanilla, mix until combined.

4. Fold in coconut, chopped almonds, and chocolate chips. If the mixture feels dry, add the condensed milk.

5. Form cookies
   Scoop small mounds (about 1–2 tbsp each) and place on the baking tray.

6. Bake for 15–18 minutes until the edges are golden brown.

7. Cool on a rack for 10 minutes before serving.

Q&A

Q: Why are my macaroons falling apart?
A: The mixture may be too dry. Add a little condensed milk or another egg white.

Q: Can I use unsweetened coconut?
A: Yes, but add 1–2 extra tablespoons of sugar for sweetness.

Q: How do I make them crispier?
A: Bake 2–3 minutes longer until the edges turn deeper golden.

Q: Can I store them?
A: Yes. Keep in an airtight container for 4–5 days at room temperature.

Q: Can I freeze these cookies?
A: Yes. Freeze for up to 2 months and thaw at room temperature.

Q: Can I add other ingredients?
A: Yes. Popular additions include walnuts, pistachios, dried cranberries, or white chocolate chips.