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Easy Coconut Macaroons

Easy Coconut Macaroons - recipe card
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These easy coconut macaroons are crisp on the outside and chewy on the inside, with a deep toasted coconut flavor and a hint of vanilla. They come together quickly with just a few simple ingredients, making them a perfect last-minute dessert or snack.

Ingredients

Scale
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups unsweetened shredded coconut
  • 1 tablespoon all-purpose flour (optional, for binding)

Instructions

  1. Preheat the oven to 325°F / 163°C. Line a baking sheet with parchment paper or a silicone baking mat; this prevents sticking and promotes even browning.
  2. In a large, clean mixing bowl, place the 2 large egg whites. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become frothy and form soft peaks, about 2 minutes. The peaks should droop slightly when the whisk is lifted.
  3. Gradually add the 1/4 cup granulated sugar, 1 tablespoon at a time, while beating on medium-high speed. Continue beating until the mixture forms stiff, glossy peaks, about 3 to 4 minutes. The sugar should be fully dissolved; rub a small amount between your fingers to check for grittiness.
  4. Add the 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt to the meringue. Beat on low speed just until combined, about 10 seconds. Overmixing will deflate the whites.
  5. Gently fold in the 1 1/2 cups unsweetened shredded coconut using a rubber spatula. Use a folding motion: cut down through the center, scrape along the bottom, and bring up the side. Continue until no white streaks remain and the coconut is evenly coated. If the mixture seems too loose, fold in 1 tablespoon all-purpose flour to help bind the macaroons.
  6. Using a small cookie scoop (about 1 tablespoon capacity) or two spoons, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. For neat, uniform macaroons, lightly pack each mound with your fingers.
  7. Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheet halfway through. The macaroons are done when the bottoms are deep golden brown and the tops are lightly toasted; the edges should be crisp and dry.
  8. Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes. The residual heat will continue to set the texture. Then transfer them to a wire rack to cool completely, about 15 minutes. They will firm up as they cool.

Notes

Store macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer in a freezer-safe bag for up to 3 months. To reheat, place frozen or room-temperature macaroons on a baking sheet and warm in a 300°F / 149°C oven for 5 minutes to restore crispness. Avoid microwaving, as it will make them soggy.

Nutrition

Keywords: coconut macaroons, easy coconut cookies, chewy coconut dessert, gluten-free cookies, coconut snack, baking, American dessert, sweet coconut, egg white cookies, quick coconut treat

Find it online: https://copycatkitchenco.com/easy-coconut-macaroons/