Chewy Coconut Macaroons (Printable Version)
Soft, sweet coconut treats with perfectly chewy centers and golden crispy edges.
# What You’ll Need:
→ Main Ingredients
01 - 3 cups sweetened shredded coconut (225 g)
02 - 4 large egg whites
03 - 3/4 cup granulated sugar (150 g)
04 - 1 tsp pure vanilla extract
05 - 1/4 tsp salt
→ Optional Garnish
06 - 4 oz semisweet chocolate, melted for dipping (115 g)
# Directions:
01 - Preheat your oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine the shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until well incorporated and the mixture is sticky.
03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
04 - Bake for 18 to 20 minutes, or until the tops are golden and the edges are set.
05 - Remove from the oven and let cool completely on the baking sheets.
06 - Dip the bottom of each macaroon in melted chocolate and place on a parchment-lined tray. Let the chocolate set before serving.
# Top Tips:
01 -
- They come together in about ten minutes of active prep time
- The texture balance keeps you reaching for just one more
- Naturally gluten-free without any weird substitutions
02 -
- Underbaked is better than overbaked because they continue cooking on the hot sheet
- Don't skip the cooling step or they'll crumble when you try to dip them
- Chocolate-dipped ones need to be stored in the fridge in warm weather
03 -
- Use fresh egg whites from cartons if you're nervous about separating eggs
- Line your container with wax paper if storing layered macaroons