Chewy Coconut Macaroons (Printable)
Soft and sweet coconut macaroons with chewy centers and crispy edges. Ready in 35 minutes.
# What's Needed:
→ 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
06 - 4 oz semisweet chocolate, melted for dipping
# How to Make It:
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 is 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 and edges are set.
05 - Remove from oven and let 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.
# Tips for Success:
01 -
- They come together in minutes with ingredients you probably already have
- The contrast between crispy exterior and chewy center is absolutely addictive
02 -
- Underbaked macaroons will be too soft and fall apart, while overbaked ones become dry and tough throughout
- The mixture should feel sticky and hold its shape when squeezed. If it's too dry, add another egg white.
03 -
- Room temperature egg whites incorporate more easily and create a more uniform texture
- Let the baked macaroons cool completely before dipping or the chocolate will slide right off