Chewy Coconut Macaroons (Printable)
Sweet coconut treats with chewy centers and golden crispy edges, dipped in chocolate if desired.
# What You'll Need:
→ Macaroon Base
01 - 3 cups sweetened shredded coconut (225 g)
02 - 4 large egg whites
03 - 3/4 cup granulated sugar (150 g)
04 - 1 teaspoon pure vanilla extract
05 - 1/4 teaspoon salt
→ Chocolate Dipping
06 - 4 oz semisweet chocolate, melted (115 g)
# Directions:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine shredded coconut, granulated sugar, salt, egg whites, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and the mixture holds together when pressed.
03 - Using a small cookie scoop or tablespoon, drop rounded mounds of the mixture onto prepared baking sheets. Space each macaroon approximately 1 inch apart to allow for slight spreading during baking.
04 - Bake for 18 to 20 minutes, rotating pans halfway through, until macaroons are golden brown on top and set at the edges.
05 - Remove from oven and allow macaroons to cool completely on the baking sheets. The texture will firm as they cool.
06 - For chocolate-dipped macaroons, melt semisweet chocolate and dip the bottom of each cooled macaroon into the chocolate. Place on parchment-lined tray and allow chocolate to set completely before serving.
# Expert Advice:
01 -
- These come together in under 15 minutes with ingredients you probably already have in your pantry
- The texture contrast between crispy exterior and tender coconut center is absolutely addictive
02 -
- Do not overbake or the macaroons will become dry and lose their signature chewy center
- Letting them cool completely on the baking sheet is crucial as they fall apart when moved while warm
03 -
- Use a cookie scoop for uniform sizing which ensures even baking
- Watch the oven carefully during the last few minutes as coconut can go from golden to burnt quickly