Chewy Coconut Macaroons (Print)
Soft, sweet coconut treats with chewy centers and golden crispy edges. Easy homemade dessert ready in under 40 minutes.
# What You’ll Need:
→ Main Ingredients
01 - 3 cups sweetened shredded coconut
02 - 4 large egg whites
03 - 3/4 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1/4 tsp salt
→ Optional Topping
06 - 4 oz semisweet chocolate, melted for dipping
# How To Make:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Combine shredded coconut, sugar, salt, egg whites, and vanilla extract in a large bowl. Mix thoroughly 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 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 Tips:
01 -
- The ingredients are probably already in your pantry right now
- They come together in under 15 minutes of active prep
- That contrast between crispy edges and chewy center is irresistible
- Gluten-free but nobody will notice or care
02 -
- Do not skip lining your baking sheets or these will stick stubbornly
- Room temperature egg whites make a noticeable difference in how they hold together
- They will look underbaked when you pull them out but firm up as they cool
03 -
- Rotate the baking sheets halfway through for even browning
- Press a few extra coconut flakes on top before baking for extra texture
- The chocolate dipping step makes them feel fancier than they are