Chewy Coconut Macaroons (Printable view)

Sweet, chewy coconut treats with golden crispy edges and a soft, tender center. Made with shredded coconut and egg whites.

# What You'll Need:

01 - 3 cups sweetened shredded coconut (225 g)

02 - 4 large egg whites

03 - 3/4 cup granulated sugar (150 g)

04 - 1 teaspoon pure vanilla extract

05 - 1/4 teaspoon salt

06 - 4 oz semisweet chocolate, melted (115 g)

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.

02 - In a large bowl, mix shredded coconut, sugar, salt, egg whites, and vanilla extract until fully incorporated and sticky.

03 - Drop tablespoon-sized mounds onto prepared baking sheets using a small cookie scoop or spoon, spacing 1 inch apart.

04 - Bake for 18-20 minutes until tops are golden brown and edges are set.

05 - Remove from oven and let macaroons cool completely on the baking sheets.

06 - Dip bottoms of cooled macaroons in melted chocolate. Place on parchment-lined tray and let chocolate set before serving.

01 -

These macaroons strike that perfect balance between crispy outside and chewy inside, something most recipes miss completely
They come together in under 30 minutes with ingredients you probably already have in your pantry
The dipped chocolate variation turns them into something that tastes like it came from a fancy bakery

02 -

Underbaking is better than overbaking with these—pull them out when they're lightly golden because they continue firming up as they cool
The mixture should feel sticky and clumpy, not wet—if it's too loose, add another tablespoon of coconut
Don't refrigerate the dough before baking or they won't spread properly and you'll end up with weird hard little nuggets

03 -

If your egg whites look cloudy or watery, your macaroons won't hold their shape—use fresh eggs and check the whites before starting
The chocolate-dipped version needs to chill in the fridge for 10 minutes after dipping so the chocolate sets completely