Chewy Coconut Macaroons (Printable)

Soft, sweet coconut treats with chewy centers and crispy golden edges in 35 minutes.

# Ingredient List:

→ Main Ingredients

01 - 3 cups sweetened shredded coconut
02 - 4 large egg whites
03 - 3/4 cup granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt

→ Optional

06 - 4 ounces semisweet chocolate, melted for dipping

# Steps:

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 and cohesive.
03 - Using a small cookie scoop or tablespoon, drop mounds onto prepared baking sheets, spacing 1 inch apart.
04 - Bake for 18-20 minutes until tops are golden brown and edges are set.
05 - Remove from oven and allow macaroons to cool completely on baking sheets.
06 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Let chocolate set before serving.

# Expert Tips:

01 -
  • You probably have everything in your kitchen right now
  • Theyre naturally gluten-free but nobody will notice
  • The texture contrast is absolutely addictive
02 -
  • Underbaked is better than overbaked since they firm up while cooling
  • The mixture should feel sticky, not dry or the macaroons will crumble
  • Room temperature egg whites incorporate more easily than cold ones
03 -
  • Use a cookie scoop for uniform size and even baking
  • Press any loose coconut strands into the mounds before baking
  • Let chocolate set in the fridge for 10 minutes if you're impatient

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