Classic Coconut Macaroons Recipe
These Classic Coconut Macaroons are chewy, sweet, and so easy to make! Perfectly crisp on the outside with a tender center, they’re a delightful treat for any occasion.
Servings: 12 servings
Ingredients
- 4 large egg whites
- 3 cups sweetened coconut like Baker's Angel Flake
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C) to ensure even baking and a perfect golden-brown color.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a mixing bowl, use a whisk or hand mixer to beat the egg whites until they form soft peaks, about 2-3 minutes. Avoid overbeating.
- In another bowl, combine the sweetened coconut, sugar, vanilla extract, and salt. Gently fold in the whipped egg whites until just combined to keep the airy texture.
- Use a cookie scoop or spoon to portion out the coconut mixture onto the prepared baking sheet, leaving space between each macaroon for expansion.
- Bake the macaroons in the preheated oven for 20-25 minutes or until the tops are golden brown, watching closely near the end to prevent over-browning.
- Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy as is or dip in melted chocolate for extra indulgence.
Equipment
- Mixing Bowl
- Whisk or hand mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop or Spoon
- Oven
Notes
- Store macaroons in an airtight container to keep them fresh for several days.
- For chewier macaroons, bake for a shorter time; for crunchier, bake longer.
- Try adding a drizzle of melted dark chocolate or a sprinkle of citrus zest for a festive twist.