Chewy Coconut Macaroons (Printable Version)

Soft, sweet coconut mounds with chewy centers and golden crispy edges, optionally dipped in chocolate.

# What You'll Need:

01 - 3 cups sweetened shredded coconut (7 oz)

02 - 4 large egg whites

03 - 3/4 cup granulated sugar (5.3 oz)

04 - 1 teaspoon pure vanilla extract

05 - 1/4 teaspoon salt

06 - 4 oz semisweet chocolate, melted for dipping

01 - Preheat the oven to 325°F. Line two baking sheets with parchment paper.

02 - In a large bowl, mix the shredded coconut, sugar, salt, egg whites, and vanilla extract until fully incorporated and sticky.

03 - Drop tablespoon-sized mounds onto the prepared baking sheets using a small cookie scoop or spoon, spacing them about 1 inch apart.

04 - Bake for 18 to 20 minutes until the tops are golden brown and edges are set.

05 - Remove from the oven and allow the macaroons to cool completely on the baking sheets.

06 - Dip the bottom of each cooled macaroon in melted chocolate, then place on a parchment-lined tray until the chocolate sets.

01 -

The texture is absolutely perfect, crispy outside and tender inside, like a bakery macaroon but better because you made them yourself.
They come together in about twenty minutes flat with ingredients you probably already have in your pantry right now.
One bowl, no mixer required, and they are naturally gluten free so everyone can enjoy them.

02 -

Underbaking is better than overbaking with these, since they continue to firm up as they cool on the baking sheet.
The mixture should feel sticky and clump together easily when you squeeze it, if it is too dry the macaroons will crumble.
Room temperature egg whites incorporate more easily than cold ones, so let them sit out for about twenty minutes before starting.

03 -

Use a cookie scoop for uniform sizing so they all bake at the same rate, otherwise some will burn while others are underdone.
Fold the mixture gently rather than stirring vigorously, which keeps the coconut fluffy and prevents the macaroons from becoming dense.