Chewy Coconut Macaroons (Printable Version)

Soft and sweet coconut treats with perfectly chewy centers and crispy golden edges

# What You’ll Need:

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, combine shredded coconut, sugar, salt, egg whites, and vanilla extract. Mix until fully incorporated and mixture is 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 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Let chocolate set before serving.

01 -

These macaroons strike that perfect balance between chewy center and crispy exterior that coconut lovers dream about
They come together in under 40 minutes with ingredients you probably already have in your pantry
One bowl, no mixer required, and they are naturally gluten-free which makes everyone happy

02 -

Do not overmix the batter or the egg whites can become too stiff and you will lose that chewy texture
Letting them cool completely on the baking sheet is non-negotiable because they will fall apart if you try to move them too soon

03 -

Use fresh egg whites from room temperature eggs for the best binding and texture
If your coconut seems dry, let the mixture sit for 10 minutes before scooping to hydrate properly