There’s something magical about the sweet, tropical aroma of coconut macaroons wafting through your kitchen. I’ve been baking these chewy, golden-brown treats for years, and they never fail to bring smiles to faces. What I love most about coconut macaroons is how they manage to be both incredibly simple to make and impressively delicious – proving that sometimes the best recipes are the ones that let quality ingredients shine.
Why You’ll Love These Coconut Macaroons
If you’re looking for a foolproof cookie recipe that requires minimal ingredients and delivers maximum flavor, you’re in the right place. These macaroons are naturally gluten-free, making them perfect for everyone to enjoy. Plus, they keep well for several days, though I doubt they’ll last that long!
Ingredients
- 4 cups sweetened shredded coconut
- 4 large egg whites
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: 1 cup semi-sweet chocolate chips for dipping
Quick tip: Make sure your egg whites are at room temperature – they’ll whip up better this way. If you only have unsweetened coconut, that works too; just increase the sugar to 3/4 cup.
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. Trust me, don’t skip the parchment – it prevents sticking and makes cleanup a breeze.
- In a large bowl, whisk your egg whites until they form soft peaks. I like to do this by hand to get a better feel for the consistency, but an electric mixer works great too.
- Gradually add the sugar while continuing to whisk until the mixture becomes glossy and holds firm peaks.
- Gently fold in the vanilla extract and salt, then add the coconut. I do this in two batches to ensure everything gets evenly mixed without deflating the egg whites too much.
- Using a cookie scoop or two spoons, drop heaping tablespoons of the mixture onto your prepared baking sheets. Don’t worry about making them perfect – those slightly irregular shapes give them character!
- Bake for 20-25 minutes, or until the tops are golden brown. You want the bottoms to be nicely toasted but not burnt.
- Let them cool completely on the baking sheets. If you’re feeling fancy, melt the chocolate chips and dip the bottoms of the macaroons, then place them back on the parchment to set.
Time and Servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: About 24 macaroons
Why This Recipe Works
The secret to these perfect coconut macaroons lies in the balance of ingredients. The egg whites create a light, airy structure while also binding everything together. The sugar helps create that irresistibly crispy exterior while keeping the inside moist and chewy. I’ve tested countless versions, and this ratio of ingredients consistently produces macaroons that are perfectly sweet, wonderfully chewy, and beautifully golden.
Store these beauties in an airtight container at room temperature for up to 5 days, though they’re at their absolute best within the first 3 days. If you’ve dipped them in chocolate, they might need to be refrigerated if your kitchen is warm.
Whether you’re making these for a holiday cookie platter, afternoon tea, or just because you’re craving something sweet, these coconut macaroons are sure to become a staple in your baking repertoire. They’re the perfect combination of simple and sophisticated, and I guarantee they’ll disappear fast!
Coconut Macaroons
Ingredients
- 4 cups sweetened shredded coconut
- 4 large egg whites
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips optional
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk your egg whites until they form soft peaks.
- Gradually add the sugar while continuing to whisk until the mixture becomes glossy and holds firm peaks.
- Gently fold in the vanilla extract and salt, then add the coconut in two batches.
- Drop heaping tablespoons of the mixture onto prepared baking sheets.
- Bake for 20-25 minutes, or until the tops are golden brown.
- Let them cool completely on the baking sheets.
- Melt the chocolate chips (optional) and dip the bottoms of the macaroons.
