Classic Coconut Macaroons – Sweet, Chewy, and Perfectly
Coconut macaroons are chewy coconut cookies made with simple ingredients.They require shredded coconut, egg whites, sugar, and vanilla.The mixture is scooped into small mounds and baked until golden.The outside becomes lightly crisp while the inside stays soft.Many versions are dipped in melted chocolate for extra flavor.These cookies are naturally gluten-free and perfect for holidays.
Ingredients
- 3 cups sweetened shredded coconut
- 3 large egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup melted dark chocolate for dipping
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a mixing bowl, lightly beat the egg whites until frothy.
- Add sugar, vanilla extract, salt, and shredded coconut. Stir until fully combined.
- Use a spoon or cookie scoop to form small mounds on the prepared baking sheet.
- Bake for 18–20 minutes until the tops turn lightly golden brown.
- Allow macaroons to cool completely on the baking sheet.
- Dip the bottoms or drizzle melted chocolate over the macaroons.
- Place the cookies on parchment and let the chocolate harden before serving.
Notes
- Sweetened shredded coconut works best for chewy texture.
- Parchment paper prevents sticking.
- Do not overbake or macaroons may become dry.
- Egg whites help bind the coconut together.
- Chocolate dipping is optional but popular.
- Store in an airtight container.
- Macaroons stay fresh for several days.
- They can be frozen for longer storage.