Here’s a classic, chewy, 3-ingredient style Coconut Macaroons recipe — crisp on the outside, soft and moist inside. Simple and delicious!
⭐ Coconut Macaroons (Easy & Chewy)
Ingredients
- 3 cups sweetened shredded coconut
- 4 egg whites
- ¾ cup sugar
(or use ½ cup for less sweet) - 1 tsp vanilla extract
- Pinch salt
Optional:
- ½ tsp almond extract
- Melted chocolate for dipping
⭐ Instructions
1. Preheat
- Heat oven to 325°F (165°C).
- Line a baking sheet with parchment.
2. Mix
In a bowl, combine:
- Coconut
- Sugar
- Egg whites
- Vanilla
- Salt
Stir until the mixture is fully moistened and sticky.
3. Scoop
- Use a tablespoon or small cookie scoop to form mounds.
- Place on the sheet, spaced slightly apart.
- Press lightly to shape into domes.
4. Bake
- Bake 18–22 minutes, until the edges and tops turn golden.
- Cool on the tray 5 minutes, then transfer to a rack.
5. Add Chocolate (Optional)
- Dip bottoms into melted chocolate or drizzle over the top.
- Let set on parchment until firm.
⭐ Tips
- For chewier macaroons, don’t pack the coconut too tightly.
- For drier/crispier, bake 2–3 minutes longer.
- Want them extra coconutty? Add a handful of toasted coconut.
If you’d like, I can give you flourless paleo macaroons, sugar-free/keto, or condensed-milk style bakery macaroons!
