Chewy Coconut Macaroons (Printable version)
Soft coconut macaroons with chewy centers and crispy golden edges. Ready in 35 minutes with simple ingredients.
# What You'll 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 Prepare:
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 until tops are golden brown and edges are set.
05 - Remove from oven and let cool completely on the baking sheets before handling.
06 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Allow chocolate to set before serving.
# Expert advice:
01 -
- They come together in about fifteen minutes flat, and most of that time is just waiting for the oven to preheat
- That crispy outside, chewy inside texture is exactly what a coconut macaroon should be, no fancy techniques required
02 -
- Do not use reduced sugar coconut, it changes the texture dramatically and these really need that moisture from the sweetened variety
- If your egg whites are cold from the fridge, let them come to room temperature first because they will incorporate much more easily into the coconut mixture
03 -
- If your mixture feels too dry to hold together, add one more egg white and mix thoroughly before scooping
- For extra chocolate lovers, drizzle melted chocolate over the tops in a zigzag pattern after dipping the bottoms