Chewy Coconut Macaroons (Print Version)
Soft coconut treats with chewy centers and crispy edges. Made with shredded coconut, egg whites, and vanilla.
# What You Need:
→ Macaroon Base
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
→ Chocolate Coating
06 - 4 oz semisweet chocolate, melted
# Directions:
01 - Preheat your oven to 325°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a large bowl, combine the shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until fully incorporated and the mixture becomes sticky and holds together.
03 - Using a small cookie scoop or tablespoon, drop mounds onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
04 - Bake for 18–20 minutes, or until the tops are golden brown and the edges are set. The centers should remain soft and chewy.
05 - Remove from the oven and let the macaroons cool completely on the baking sheets. They firm up as they cool.
06 - Dip the bottom of each cooled macaroon in melted chocolate and place on a parchment-lined tray. Let the chocolate set completely before serving.
# Expert Tips:
01 -
- These come together in under 20 minutes of active prep time
- The texture contrast between crispy edges and chewy centers is absolutely addictive
02 -
- Underbaking slightly yields a chewier result while overbaking makes them crunchy throughout
- The mixture should feel sticky to the touch, not dry or crumbly, before scooping
03 -
- Room temperature egg whites incorporate more evenly than cold ones
- Stir the mixture occasionally while scooping to prevent settling