Easy Coconut Macaroons

These classic coconut macaroons are crispy on the outside, soft and chewy on the inside, and only take 5 minutes to make.

Coconut macaroons are not to be confused with French macaron cookies, as often happens. Macaroons are made with coconut along with a few other simple ingredients such as sugar for sweetening and egg whites to bind the ingredients together.

Coconut

You can use either sweetened or unsweetened coconut, shredded or flaked. Sweetened coconut yields a sweeter but also chewier texture because the coconut is mixed with powdered sugar.

Egg whites

Some recipes suggest whipping the egg whites and sugar into a meringue, which makes the cookies crunchier. I find just mixing all the ingredients together to be very tasty, so I usually skip this step, but you can try both versions to see what you like best.

Chocolate

Coconut macaroons are good on their own, but I love them best when dipped in or drizzled with melted dark chocolate. You’ll need about 4 ounces/100 grams of chocolate. After dipping, place the cookies chocolate side down on a baking sheet and refrigerate for a few minutes until chocolate hardens.

Texture

The same day they are made, these cookies have a crispy texture, but over time the exterior becomes softer. The insides stay soft and chewy for several days. You can keep them at room temperature or in the refrigerator.

Easy Coconut Macaroons

YIELD: 24 cookies

 

These classic coconut macaroons are crispy on the outside yet soft and chewy on the inside, and only take 5 minutes to make.

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Ingredients

• 3 large egg whites
• 1/2 cup (100 g/3.5 oz) granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla or almond extract
• 3 cups sweetened shredded coconut

Instructions

1. Preheat oven to 325F/160C. Line a baking sheet with parchment paper.
2. In a large bowl, whisk eggs until well beaten, then whisk in sugar, salt, and vanilla extract until combined. Stir in coconut and mix until evenly moistened.
3. Drop rounded spoonfuls, about 1 1/2-inches/4 cm in diameter, onto the baking sheet and space them about 1 inch apart. Keep them rounded and mounded, don’t flatten them. Bake for about 15 minutes until golden brown on some parts. Avoid overbaking, which will make the cookies dry. Allow macaroons to cool on baking sheet for 5 minutes, then gently transfer them to a wire rack to cool completely.
4. Macaroons will keep for several days in an airtight container at room temperature or in the fridge.