Chewy Coconut Macaroons (Print Version)
Crispy outside, chewy inside coconut treats with optional chocolate dip. Easy 35-minute dessert.
# What You Need:
→ Base 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 Topping
06 - 4 oz semisweet chocolate, melted for dipping
# How To Make:
01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - Combine shredded coconut, sugar, salt, egg whites, and vanilla extract in a large bowl. Mix until fully incorporated and sticky consistency forms.
03 - Drop tablespoon-sized mounds onto prepared baking sheets using a small cookie scoop or spoon, spacing 1 inch apart.
04 - Bake for 18–20 minutes until tops are golden brown and edges are set.
05 - Remove from oven and let macaroons cool completely on baking sheets.
06 - Dip bottom of each macaroon in melted chocolate and place on parchment-lined tray. Allow chocolate to set before serving.
# Expert Tips:
01 -
- They come together in under thirty minutes with ingredients you probably already have
- The texture is absolutely perfect crisp on the outside, soft and sticky inside
02 -
- Underbaking is better than overbaking, they firm up as they cool and stay chewier
- Press the mixture firmly in the scoop or they'll crumble instead of holding together
03 -
- Whisk the egg whites slightly before adding them to help distribute evenly through the coconut
- If your mixture seems too dry, add one more egg white, one teaspoon at a time