Chewy Coconut Macaroons (Print)
Soft, sweet coconut treats with chewy centers and golden crispy edges.
# What You Need:
→ Main Ingredients
01 - 3 cups sweetened shredded coconut (225 g)
02 - 4 large egg whites
03 - 3/4 cup granulated sugar (150 g)
04 - 1 tsp pure vanilla extract
05 - 1/4 tsp salt
→ Optional
06 - 4 oz semisweet chocolate, melted (115 g), for dipping
# How To Make It:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until fully incorporated and mixture becomes sticky.
03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds onto prepared baking sheets, spacing about 1 inch apart.
04 - Bake for 18-20 minutes, or until tops are golden brown and edges are set.
05 - Remove from oven and let cool completely on the baking sheets.
06 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Let chocolate set before serving.
# Expert Advice:
01 -
- You probably have every ingredient in your pantry right now
- They look impressive but take about ten minutes of active work
- The texture contrast between crisp edges and soft centers is addictive
02 -
- Don't be tempted to add flour—these cookies rely on egg whites for structure and any flour will ruin the texture
- If your mixture feels too wet to hold its shape, try chilling it for 15 minutes before scooping
- Room temperature egg whites make all the difference in how evenly the mixture incorporates
03 -
- Watch closely during the last few minutes since coconut goes from golden to burned quickly
- Double chocolate versions—cocoa powder mixed into the dough plus chocolate dipping—are next level