Chewy Coconut Macaroons (Print Version)
Soft, sweet coconut treats with chewy centers and golden crispy edges.
# What You'll Need:
→ Cookie Base
01 - 3 cups sweetened shredded coconut (approximately 7.5 oz)
02 - 4 large egg whites
03 - 3/4 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1/4 tsp salt
→ Chocolate Coating (Optional)
06 - 4 oz semisweet chocolate, melted for dipping
# How to Cook:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Combine shredded coconut, sugar, salt, egg whites, and vanilla extract in a large bowl. Mix thoroughly until fully incorporated and mixture becomes sticky and uniform.
03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds onto prepared baking sheets, spacing approximately 1 inch apart.
04 - Bake for 18-20 minutes until tops are golden brown and edges are set and slightly crispy.
05 - Remove from oven and allow macaroons to cool completely on baking sheets before handling.
06 - Optionally dip the bottom of each cooled macaroon in melted chocolate. Place on parchment-lined tray and allow chocolate to set completely before serving.
# Expert Advice:
01 -
- They come together in under 10 minutes of active prep time
- The texture contrast between crispy exterior and chewy center is absolutely addictive
02 -
- Underbaking is better than overbaking. They continue firming up as they cool, so pull them when they just start turning golden.
- The mixture should feel sticky and hold its shape when scooped. If it is too wet, add another tablespoon of coconut.
03 -
- Room temperature egg whites incorporate more easily and create a smoother texture
- Use fresh parchment paper for each batch to prevent any sticking or transferred flavors