Chewy Coconut Macaroons (Printable View)

Sweet shredded coconut treats with chewy centers and crispy golden edges.

# What You Need:

→ 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.

# Expert Advice:

01 -
  • You probably have everything in your pantry right now
  • Theyre naturally gluten-free but nobody will notice
  • The chocolate option makes them feel fancy without extra effort
02 -
  • Overmixing will make the mixture too loose so stop as soon as its combined
  • They look underdone when you pull them out but they firm up as they cool
  • Room temperature egg whites incorporate much more easily than cold ones
03 -
  • Use a cookie scoop for uniform size and even baking
  • Press any stray coconut strands into the mounds before baking

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