The Best Coconut Macaroons
These coconut macaroons are chewy, sweet, and perfectly golden. Easy to make with simple ingredients, they’re your new favorite coconut treat!
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Spoon or cookie scoop
- Cooling rack
Ingredients
Ingredients
- 3 tablespoons water to help dissolve the sugar and create the perfect syrup base
- 0.5 cup granulated sugar adds sweetness and helps with the chewy texture
- 1 tablespoon light corn syrup keeps the macaroons moist and prevents crystallization
- 0.25 teaspoon salt balances the sweetness and enhances the coconut flavor
- 14 ounces sweetened shredded coconut the star ingredient, delivering that unmistakable coconut chew
- 2 egg whites egg whites room temperature, whipped into the mixture to bind and add lift
- 1 teaspoon vanilla extract adds warmth and depth to the flavor
Instructions
Method: The Best Coconut Macaroons
- In a small saucepan, combine the water, granulated sugar, light corn syrup, and salt. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Simmer for 2 minutes, then remove from heat and let cool slightly.
- In a clean mixing bowl, whip the room temperature egg whites until soft peaks form.
- In a large bowl, mix the shredded coconut with vanilla extract. Pour in the warm sugar syrup and stir well to coat evenly.
- Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites.
- Preheat oven to 325°F (163°C). Using a spoon or cookie scoop, drop mounds of batter onto parchment-lined baking sheet about 1 inch apart. Bake 15-18 minutes until edges are golden and tops are set.
- Allow macaroons to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Store macaroons in an airtight container at room temperature for up to one week or freeze up to three months.
- For a twist, dip bottoms in melted chocolate or add seasonal spices and mix-ins.
- Use room temperature egg whites and avoid overwhipping for best texture.
- Line baking sheet with parchment paper to prevent sticking and ease cleanup.