Chewy Coconut Macaroons
Sweet shredded coconut bound with egg whites and baked into golden cookies with a chewy center.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 cup sweetened shredded coconut plus 1/3 cup more
- ⅓ cup granulated sugar
- 2 tbsp all purpose flour
- 1 pinch salt
- 2 large egg whites
- ½ tsp vanilla extract
Instructions
Cooking
- Heat. Heat the oven to 325 F and line a baking sheet.
- Mix. Stir the coconut, sugar, flour, and salt.
- Add. Mix in the egg whites and vanilla until it holds together.
- Shape. Drop heaping teaspoons onto the sheet.
- Bake. Bake 18 to 20 minutes until golden and cool on a rack.
Notes
Substitutions: Use unsweetened coconut with 2 tablespoons more sugar.
Tips: Press each mound firmly.
Storage: Keep airtight for up to 5 days.
Nutrition is calculated per cookie.