Coconut Macaroons Chewy Crisp (Printable Version)
Sweet shredded coconut treats with a crisp exterior and chewy center, perfect for any sweet occasion.
# What You'll Need:
→ Dry Ingredients
01 - 2 2/3 cups sweetened shredded coconut
02 - 2/3 cup granulated sugar
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 4 large egg whites
05 - 1 teaspoon pure vanilla extract
→ Optional
06 - 4 ounces semisweet chocolate, melted (for dipping)
# Step-by-Step:
01 - Preheat the oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, mix shredded coconut, granulated sugar, and salt until evenly distributed.
03 - Whisk egg whites and vanilla extract in a separate bowl until frothy.
04 - Fold the egg white mixture into the coconut mixture until a sticky, uniform batter forms.
05 - Drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing each about 1 inch apart using a cookie scoop or spoons.
06 - Bake for 18 to 20 minutes until the tops are golden brown and edges set.
07 - Allow to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
08 - Dip cooled macaroon bottoms in melted semisweet chocolate and set on parchment paper until firm.
# Expert Advice:
01 -
- They're naturally gluten-free and require just egg whites and coconut, making them perfect for anyone with dietary restrictions.
- The contrast between the crispy edges and chewy center is pure magic—everyone asks for the recipe after one bite.
- They come together in under 35 minutes, so you can make them on a whim and still feel like a baker.
02 -
- The temperature matters more than you'd think—baking at 325°F instead of higher temperatures keeps the insides tender while the outside crisps up. I learned this the hard way when my first batch at 350°F was too firm throughout.
- Don't over-whip the egg whites into stiff peaks. Frothy is perfect; stiff peaks will make the macaroons dense and cake-like rather than light and chewy.
03 -
- Use a cookie scoop for uniform macaroons that bake evenly and look professional on the plate.
- If your egg whites are cold straight from the fridge, they'll whip faster and incorporate more air, which is exactly what you want for tender, airy macaroons.