Classic Coconut Macaroons
These classic coconut macaroons are delightfully chewy on the inside with a crisp, golden exterior, perfect for a sweet treat or holiday baking. They are simple to make with just a few basic ingredients.
Equipment
- baking sheet
- parchment paper or silicone baking mat
- large mixing bowl
- separate, clean, dry bowl
- electric mixer
- small cookie scoop or two spoons
- wire rack
Ingredients
Main Ingredients
- 3 cups sweetened shredded coconut
- 2/3 cup granulated sugar
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- salt Pinch of
Instructions
Preparation
- Begin by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the shredded coconut and granulated sugar, stirring until well distributed.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gently fold the whipped egg whites into the coconut mixture in two additions, then add the vanilla extract and mix until just combined, being careful not to overmix.
- Using a cookie scoop or two spoons, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them an inch apart.
Baking & Cooling
- Bake for 20-25 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure egg whites are at room temperature to achieve optimal volume. Store macaroons in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.