Chewy Coconut Macaroons (Printable)
Sweet coconut treats with chewy centers and crispy golden edges
# What You Need:
→ Main Ingredients
01 - 3 cups sweetened shredded coconut (approximately 7.5 ounces)
02 - 4 large egg whites
03 - 3/4 cup granulated sugar (approximately 5.25 ounces)
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt
→ Optional Topping
06 - 4 ounces semisweet chocolate, melted for dipping
# How To Make It:
01 - Preheat your oven to 325°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine the shredded coconut, granulated sugar, salt, egg whites, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and the mixture becomes sticky and uniform.
03 - Using a small cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheets. Space each macaroon approximately 1 inch apart to allow for slight spreading during baking.
04 - Bake for 18 to 20 minutes, or until the tops develop a golden brown color and the edges appear set and firm.
05 - Remove the baking sheets from the oven and allow the macaroons to cool completely on the pans. This helps them set properly and achieve the desired chewy texture.
06 - If desired, dip the bottom of each cooled macaroon into the melted semisweet chocolate. Place on a parchment-lined tray and allow the chocolate to harden completely before serving.
# Expert Suggestions:
01 -
- These come together in under 40 minutes with ingredients you probably already have in your pantry
- The texture contrast between crispy exterior and soft chewy center is absolutely addictive
02 -
- Overmixing the egg whites won't ruin these, so don't stress about being gentle with the batter
- If your macaroons spread too much, your oven might not be hot enough, so grab an oven thermometer
03 -
- A small ice cream scoop makes perfectly uniform macaroons that bake evenly
- Rotate the baking sheets halfway through for the most consistent golden color