Chewy Coconut Macaroons
These irresistibly chewy coconut macaroons require just 6 ingredients and 20 minutes to bake! With their golden tops and tender coconut centers, they're the perfect sweet treat that looks elegant but couldn't be easier to make.
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Servings: 18 Macaroons
Calories: 95kcal
Equipment
Ingredients
- 4 cups sweetened shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/8 to 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, beat egg whites, sugar, vanilla extract, almond extract, and salt until foamy and sugar mostly dissolves, about 1 minute.
- Gently fold in the shredded coconut until evenly combined.
- Using a cookie scoop or spoon, drop 1.5 tablespoon mounds of the mixture onto the prepared baking sheet.
- Bake for 20 minutes until the tops are golden and toasted.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Do not overbeat the egg whites as this will result in dry, tough macaroons
The macaroons won't spread much during baking, so you can place them fairly close together
For chocolate-dipped macaroons, dip the cooled cookies in melted dark chocolate and let set on parchment paper
Store in an airtight container at room temperature for up to 5 days
These can be frozen for up to 3 months in a freezer-safe container
Use room temperature egg whites for better volume when beating
If the mixture seems too wet, add a bit more coconut; if too dry, add another egg white
Nutrition
Serving: 1Macarooon | Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Sodium: 45mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g