Go Back
A close-up of sweet, perfectly baked coconut macaroons

Chewy Coconut Macaroons with a Secret Ingredient

These delightful macaroons are perfectly chewy with a golden exterior and a tender, moist interior, featuring a secret ingredient for an extra touch of deliciousness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 macaroons
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups Sweetened shredded coconut about 14 ounces / 400g
  • 1/2 cup Granulated sugar
  • 1/4 cup All-purpose flour or a gluten-free all-purpose blend for a GF option
  • 1/4 teaspoon Salt
Wet Ingredients
  • 4 Large egg whites
  • 1 teaspoon Vanilla extract

Equipment

  • Oven
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Large mixing bowl
  • Whisk
  • Sturdy spoon or spatula
  • Small cookie scoop
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.
Mixing
  1. In a large mixing bowl, whisk together the shredded coconut, granulated sugar, all-purpose flour, and salt until well combined.
  2. Add the egg whites and vanilla extract to the dry ingredients, then mix with a sturdy spoon or spatula until all the coconut is fully moistened.
Baking
  1. Using a small cookie scoop or two spoons, drop mounds of the coconut mixture onto the prepared baking sheets, leaving 1-2 inches between each macaroon.
  2. Bake for 20-25 minutes, rotating the baking sheets halfway through, until the macaroons are golden brown around the edges and lightly golden on top.
Cooling
  1. Allow the macaroons to cool on the baking sheets for 5-10 minutes.

Notes

For best results, make sure your egg whites are at room temperature. For a chewier macaroon, bake slightly less; for a crispier edge, bake a little longer. Store macaroons in an airtight container at room temperature for up to a week.