Classic Coconut Macaroons Treat (Printable)

Sweet coconut clusters with crisp outsides and soft, chewy insides, ideal for any occasion.

# What's Needed:

→ Dry Ingredients

01 - 2 2/3 cups sweetened shredded coconut
02 - 2/3 cup granulated sugar
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 4 large egg whites
05 - 1 teaspoon pure vanilla extract

→ Optional

06 - 4 ounces 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, mix shredded coconut, sugar, and salt.
03 - In a separate bowl, whisk egg whites and vanilla extract until frothy.
04 - Add egg white mixture to dry ingredients and stir until sticky and well combined.
05 - Using a small cookie scoop or two spoons, drop heaping tablespoons onto prepared baking sheets, spacing about 1 inch apart.
06 - Bake 18 to 20 minutes until tops are golden brown and edges are set.
07 - Allow to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Dip bottoms of cooled macaroons in melted chocolate and place on parchment paper until set.

# Tips for Success:

01 -
  • They're ridiculously easy to make with just five basic ingredients and no fancy techniques required
  • That perfect textural contrast between a crispy, caramelized exterior and a chewy center is absolutely addictive
  • Naturally gluten-free and vegetarian, so everyone at the table can enjoy them without worry
  • You'll have 24 little bites of joy ready in under an hour, making them perfect for last-minute gatherings
02 -
  • Don't overbake these—the difference between perfectly chewy and dry is about two minutes, so set a timer and trust it. The tops should be golden but still soft to the touch when you pull them out.
  • Egg white temperature matters more than you'd think; cold egg whites from the fridge won't incorporate smoothly and can result in a grainy texture instead of that dreamy chewiness.
  • The macaroons will firm up as they cool, so don't panic if they seem a bit soft when you first take them out of the oven. That's exactly right.
03 -
  • Chill your mixing bowl and whisk before beating egg whites—cold equipment helps them whip faster and fuller, creating a lighter, airier mixture
  • If you accidentally get even a tiny speck of egg yolk in your whites, they won't whip properly. I use the shell-halves trick to separate eggs—it works every single time
  • These freeze beautifully for up to three months, so make an extra batch when you're in the mood and you'll have homemade treats ready whenever you need them

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