Chewy Golden Coconut Macaroons

by SugarAndButter
Prep: 10m
Cook: 20m
dessert, baked good
Chewy Golden Coconut Macaroons - Image

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Ingredients
Servings:18
1 1/3cupsweetened shredded coconut
1/3cupsugar
2tbspall-purpose flour
1/8tspsalt
2egg whites
1/2tspvanilla extract
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the dry ingredients

    Preheat your oven to 325°F. In a small bowl, stir together the shredded coconut, sugar, flour, and salt until evenly combined. Tossing the coconut with a little flour and sugar first helps every strand hold onto moisture so the macaroons bake up chewy instead of dry.

  1. 2

    Add the wet ingredients

    Add the egg whites (room temperature whip up fluffier and bind better than cold) and the vanilla. Mix well until the coconut is fully moistened and the mixture holds together when pressed.

  2. 3

    Scoop and bake

    Drop by rounded teaspoonfuls onto greased baking sheets, mounding them up rather than flattening. Bake for 18 to 20 minutes, until the tips and edges turn golden brown — that toasty color is where all the flavor lives. Let them cool on a wire rack before lifting them off.

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Chewy Golden Coconut Macaroons

Created by: SugarAndButter

Prep Time: 10m
Cook Time: 20m
Servings: 18

Ingredients

  • 1 1/3 cup sweetened shredded coconut
  • 1/3 cup sugar
  • 2 tbsp all-purpose flour
  • 1/8 tsp salt
  • 2 egg whites
  • 1/2 tsp vanilla extract

Instructions

  1. Mix the dry ingredientsPreheat your oven to 325°F. In a small bowl, stir together the shredded coconut, sugar, flour, and salt until evenly combined. Tossing the coconut with a little flour and sugar first helps every strand hold onto moisture so the macaroons bake up chewy instead of dry.
  2. Add the wet ingredientsAdd the egg whites (room temperature whip up fluffier and bind better than cold) and the vanilla. Mix well until the coconut is fully moistened and the mixture holds together when pressed.
  3. Scoop and bakeDrop by rounded teaspoonfuls onto greased baking sheets, mounding them up rather than flattening. Bake for 18 to 20 minutes, until the tips and edges turn golden brown — that toasty color is where all the flavor lives. Let them cool on a wire rack before lifting them off.

Notes & Tips

These little coconut mounds won my heart because they're almost impossible to mess up — just six pantry staples and one bowl. The two secrets: use room-temperature egg whites so they bind everything together, and don't pull the tray too early. You want the peaks and edges genuinely golden, not pale. That's what gives you crisp-toasty outsides and a soft, chewy middle. Once cool, dip the bottoms in melted chocolate if you're feeling fancy — totally optional, still delicious plain.