Chewy Coconut Macaroons (Printable Version)

Soft, sweet coconut mounds with chewy centers and golden crispy edges. Easy homemade treat.

# What You'll Need:

→ Main Ingredients

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

→ Optional

06 - 4 oz semisweet chocolate, melted, for dipping

# How To Make It:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, combine shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until fully incorporated and sticky.
03 - Using a small cookie scoop or spoon, drop tablespoon-sized mounds onto prepared baking sheets, spacing about 1 inch apart.
04 - Bake for 18–20 minutes until tops are golden and edges are set.
05 - Remove from oven and let cool completely on baking sheets.
06 - Optional: Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Let chocolate set before serving.

# Expert Suggestions:

01 -
  • They come together in under 10 minutes of active prep time
  • The texture is incredible—crispy outside, chewy and tender inside
  • Naturally gluten-free so everyone can enjoy them
02 -
  • Room temperature egg whites incorporate much better than cold ones
  • Don't overmix—the coconut should remain textured, not turn into a paste
  • These are best served the same day but keep well for days
03 -
  • Use a cookie scoop for uniform sizing and even baking
  • Let the chocolate cool slightly before dipping so it doesn't slide off

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