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strawberry macaroons

Easy Homemade Strawberry Macaroons

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These strawberry macaroons are delightfully chewy on the inside with lightly crisp edges and a burst of strawberry flavor. Made with shredded coconut and naturally pink from strawberries, they’re simple, elegant, and irresistibly good. Perfect for holidays, gifting, or a quick dessert that looks bakery-worthy with minimal effort.

  • Total Time: 40
  • Yield: 18–22 macaroons

Ingredients

  1. 3 cups sweetened shredded coconut
  2. ⅔ cup sweetened condensed milk
  3. ½ cup finely chopped fresh strawberries
    (or ¼ cup freeze-dried strawberries, crushed)
  4. 1 tsp vanilla extract
  5. 2 large egg whites
  6. Pinch of salt
  7. Optional topping:
  8. Melted white or dark chocolate
  9. Freeze-dried strawberry powder for garnish

Instructions

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix coconut, condensed milk, strawberries, and vanilla until combined.
  3. In a separate bowl, beat egg whites with salt until soft peaks form.
  4. Gently fold egg whites into the coconut mixture.
  5. Scoop tablespoon-sized mounds onto the baking sheet.
  6. Bake for 20–25 minutes, until lightly golden.
  7. Cool completely before adding chocolate drizzle if using.

Notes

  1. Freeze-dried strawberries give stronger flavor without extra moisture.
  2. Do not overbake—macaroons should stay soft inside.
  3. Store in an airtight container for up to 4 days.
  4. Dip bottoms in chocolate for an extra indulgent touch.
  • Author: recipesp
  • Prep Time: 15
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesp.com/strawberry-macaroons/