Soft and Chewy Coconut Macaroons

I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.

Ready In:
12mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350.
  • In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.
  • Gradually add confectioners' sugar and mix well.
  • Using a rubber spatula, gently fold in coconut and flour until blended.
  • Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.
  • Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.
  • You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.
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RECIPE MADE WITH LOVE BY

@veraj9170
Contributor
@veraj9170
Contributor
"I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes."
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  1. veraj9170
    I love coconut and these macaroons are very soft and sweet and chewy. This is my second recipe for this cookie and I just can't get enough! The trick to getting that soft chewy perfect macaroon is to really whip the egg whites. The first time I made these they flattened out abit so I adjusted the coconut and added another 1/2 cup just to give it abit more chewiness and baked it abit longer to crisp the outside while the middle was nice a chewy. But please adjust to your tastes.
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