Coconut Macaroon Recipe
These coconut macaroons are the ultimate treat for coconut lovers. They feature a crisp, golden exterior with a soft, moist, and incredibly chewy center. This recipe is simple enough for beginners but delivers bakery-quality results every single time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 macaroons
- Cuisine: American
Ingredients
Sweetened shredded coconut – 14 oz
Granulated sugar – 1/2 cup
All-purpose flour – 1/4 cup
Salt – 1/4 teaspoon
Large egg whites – 4
Vanilla extract – 1 teaspoon
Semi-sweet chocolate chips (optional) – 1 cup
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, stir together the shredded coconut, sugar, flour, and salt until evenly distributed.
In a separate medium bowl, whisk the egg whites and vanilla extract vigorously until the mixture is frothy and light.
Pour the egg white mixture over the coconut mixture. Use a spatula to fold and mix until every shred of coconut is well-moistened.
Using a small cookie scoop or a tablespoon, drop tightly packed mounds of the mixture onto the prepared baking sheet, spaced 1 inch apart.
Bake for 20 to 25 minutes, or until the edges and tops are beautifully golden brown.
Transfer to a wire rack and allow the macaroons to cool completely before handling.
Optional: Melt chocolate chips in 30-second increments in the microwave. Dip the bottoms of the macaroons and place on parchment until set.
Notes
• Use room temperature egg whites for better frothiness and easier mixing.
• Pack the scoops tightly to ensure the macaroons don’t fall apart after baking.
• For a gluten-free version, swap the all-purpose flour for almond flour or a 1:1 GF blend.
• Store in an airtight container at room temperature for up to 5 days.
Find it online: https://pinchofwarmthbakes.com/chewy-coconut-macaroon/