Chewy Coconut Macaroons

5 from 1 vote

Chewy Coconut Macaroons are soft and sweet inside, golden brown and crispy outside, and take just minutes to make with simple ingredients. The best macaroons for Christmas, Easter, bake sales, or anytime you need a quick treat.

Prep Time10

Cook Time25

Course: Dessert, Snack

Cuisine: American

Servings: macaaroons

Calories: 145kcal

Author: Cara Lanz

Ingredients

6 tablespoons liquid egg whites or 2-3 egg whites
2 teaspoons pure vanilla extract
½ teaspoon salt
1 14 oz bag sweetened coconut
¾ cup sweetened condensed milk

Instructions

Preheat oven to 325. Line baking sheets with parchment paper or silicone mats.
Beat egg whites in a large bowl with a wire whisk or electric hand mixer (beaters or whisk attachment) at medium-high speed until soft peaks form -- when the peaks barely hold their shape and curl over onto themselves.
Add vanilla extract and salt and beat for another minute.
Add the coconut and sweetened condensed milk to the mixing bowl. Fold egg whites into the coconut and sweetened condensed milk with a rubber spatula until completely combined.
Scoop the coconut mixture into portions about the size of a golf ball and place them onto your prepared baking sheets.
For evenly shaped cookies, use wet fingers to form the mixture into nice little mounds and tuck in any stray coconut shreds.
Bake for 20-25 minutes or until the coconut is golden brown on the tops and the bottoms.
Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Optional step: For perfectly round-shaped chewy coconut macaroons without any craggy edges, whiz the coconut through a food processor into small, fine flakes.
Use wet fingers to mound the dough into round balls and tuck in any stray coconut shreds.
Be careful not to overbake so the coconut doesn't burn. Check for doneness on the earlier side of the baking time.

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