Chewy Coconut Macaroons (Printable)
Soft, sweet coconut macaroons with perfectly chewy centers and crispy golden 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 for dipping
# Directions:
01 - Preheat your oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine the shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until well incorporated and the mixture is sticky.
03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
04 - Bake for 18–20 minutes, or until the tops are golden and the edges are set.
05 - Remove from the oven and let cool completely on the baking sheets.
06 - Dip the bottom of each macaroon in melted chocolate and place on a parchment-lined tray. Let the chocolate set before serving.
# Expert Tips:
01 -
- These come together in about fifteen minutes of active prep time
- The texture is somehow crispy and chewy at the same time
- They naturally gluten-free but nobody misses a thing
02 -
- Over mixing the egg whites makes them too frothy and affects texture
- These brown quickly so check them at 16 minutes if your oven runs hot
03 -
- A slightly wetter mixture holds together better than a dry one
- Chocolate dipping goes faster if you microwave in thirty second bursts