Chewy Coconut Macaroons (Print)

Sweet coconut treats with chewy centers and golden crispy edges. Easy 35-minute preparation.

# Ingredient List:

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

06 - 4 oz semisweet chocolate, melted for dipping

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.

02 - In a large bowl, mix shredded coconut, sugar, salt, egg whites, and vanilla extract until fully incorporated and mixture holds together.

03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds onto prepared baking sheets, spacing 1 inch apart.

04 - Bake for 18-20 minutes until tops are golden brown and edges are set.

05 - Remove from oven and let macaroons cool completely on baking sheets.

06 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Allow chocolate to set before serving.

01 -

Five ingredients and one bowl are all you need for these chewy little treasures
The contrast between crisp edges and soft centers makes them impossible to stop eating
They naturally stay fresh for days, which is saying something in my house

02 -

Underbaked macaroons won't set properly, while overbaked ones become rock hard—watch closely in those last few minutes
Using a cookie scoop instead of a spoon ensures uniform size, which means even baking every time

03 -

Let the melted chocolate cool slightly before dipping to avoid running off the macaroons
Place dipped macaroons in the fridge for 10 minutes to speed up the chocolate setting process