If you have a sweet tooth and love the tropical flavor of coconut, you are going to adore this Chewy Coconut Macaroons Recipe. These delightful treats are packed with rich, shredded coconut and have a wonderfully soft, chewy texture that just melts in your mouth. Perfectly golden on the outside and tender inside, these macaroons combine simple ingredients into a classic dessert that’s perfect anytime you want a bit of sweet comfort. Whether you’re baking for a crowd or just craving a comforting homemade cookie, this Chewy Coconut Macaroons Recipe is a must-try that brings joy in every bite.
Ingredients You’ll Need
Despite how elegant these macaroons taste, the ingredient list is wonderfully straightforward. Each component plays an important role in building the perfect balance of texture and flavor, ensuring your macaroons turn out chewy, sweet, and heavenly every time.
- 3 cups sweetened shredded coconut: This is the star ingredient that gives your macaroons their tropical coconut flavor and chewy texture.
- 3/4 cup sweetened condensed milk: Acts as a luscious binder and adds creaminess along with sweetness to the mixture.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor with warm, aromatic notes that complement the coconut.
- 2 large egg whites: Whipped to stiff peaks, these lighten the batter and create a delicate, airy texture.
- 1/4 teaspoon salt: Balances the sweetness and brings out the richness in the coconut and condensed milk.
How to Make Chewy Coconut Macaroons Recipe
Step 1: Preheat the Oven
Start by setting your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat—this not only prevents sticking but helps your macaroons achieve that beautiful even browning that’s so appealing.
Step 2: Mix the Coconut Base
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir these together gently until everything is evenly coated, creating a sweet, sticky base that will hold your macaroons together perfectly.
Step 3: Whip the Egg Whites
Using a clean bowl and an electric mixer or a vigorous hand whisk, beat the egg whites with the salt until they form stiff, glossy peaks. This step is crucial for adding lightness and air to the batter, giving your macaroons that signature chewy softness without being dense.
Step 4: Fold to Combine
Now for the delicate part: fold the whipped egg whites into the coconut mixture. Use a spatula and incorporate the whites with a gentle motion to keep as much air as possible. This ensures your macaroons stay light and fluffy.
Step 5: Shape the Cookies
Grab a small cookie scoop or two spoons to portion out heaping tablespoons of dough. Place each mound onto your prepared baking sheet with enough space between them, and shape each mound into a rounded top if you want that classic macaroon look.
Step 6: Bake
Bake your macaroons for 22 to 25 minutes. You’ll know they’re ready when the tops turn a gorgeous golden brown and the edges get a deep, toasty color. For even cooking, rotate the pan during the last few minutes of baking if needed.
Step 7: Cool Completely
Once baked, allow the macaroons to cool on the baking sheet for 5 to 10 minutes. This helps them firm up slightly before transferring them to a wire rack to cool fully. The centers will finish setting, making for a chewy, delicious bite.
How to Serve Chewy Coconut Macaroons Recipe
Garnishes
While these macaroons shine on their own, a drizzle of melted dark chocolate or a sprinkle of toasted coconut flakes can make them even more special. Adding a pinch of sea salt on top just before baking offers a wonderful contrast to the sweetness too.
Side Dishes
Pair your chewy coconut macaroons with a cup of strong coffee or fragrant tea for an afternoon pick-me-up. They also complement fresh fruit salads beautifully, balancing richness with refreshing vibrancy.
Creative Ways to Present
Fancy a dessert tray? Arrange your macaroons alongside small bowls of dipping sauces like passion fruit coulis or caramel sauce for extra flair. You can also sandwich them with a layer of nutella or jam to create delightful macaroon sandwiches that impress every time.
Make Ahead and Storage
Storing Leftovers
Your macaroons keep wonderfully in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy while preserving their flavor, so you can enjoy them fresh whenever you want.
Freezing
If you want to make these in advance, you can freeze the baked macaroons. Place them in a freezer-safe container with parchment paper between layers to avoid sticking. They freeze well for up to one month and thaw quickly at room temperature.
Reheating
To revive your macaroons’ fresh-baked texture, warm them in a low oven at 300°F (150°C) for about 5 minutes. This softens them gently and refreshes the chewiness just like they were freshly baked.
FAQs
Can I use unsweetened coconut for this Chewy Coconut Macaroons Recipe?
Using unsweetened coconut will reduce the overall sweetness, so you might want to add a bit more sweetened condensed milk or sugar. Sweetened shredded coconut works best for that classic chewy sweetness.
Is it necessary to whip the egg whites separately?
Yes, whipping the egg whites until stiff peaks form is essential to give the macaroons their airy texture and prevent them from becoming dense. It makes the difference between chewy and heavy.
Can I substitute the sweetened condensed milk?
Sweetened condensed milk provides both sweetness and moisture, so it’s a key ingredient. While some substitutes exist, they may alter texture or flavor. For best results, stick to the recipe’s recommendation.
How do I know when the macaroons are fully baked?
Look for golden brown tops and deeply toasted edges. The main indication is the even toasty color without burning, which ensures a perfect chewy center with a slight crisp exterior.
Can I add flavors or mix-ins to this recipe?
Absolutely! Try folding in mini chocolate chips, a pinch of cinnamon, or chopped nuts to customize your macaroons. Just be careful not to add anything too wet that might change the texture.
Final Thoughts
There is something incredibly comforting about baking and sharing this Chewy Coconut Macaroons Recipe. Simple ingredients come together in a way that feels special every time you bite into one. Whether for a holiday treat or a casual snack, these macaroons are bound to become a new favorite in your repertoire. So why not whisk up a batch today and enjoy those chewy, coconutty bites that taste like a little slice of sunshine?
Print
Chewy Coconut Macaroons Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy coconut macaroons are a delightful treat, combining sweet shredded coconut with rich condensed milk and fluffy whipped egg whites to create a soft, golden-brown cookie perfect for any occasion. They have a tender, chewy texture with crisp toasted edges, making them a favorite coconut dessert.
Ingredients
Macaroon Ingredients
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk (about half a can)
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning during baking.
- Mix the Coconut Base: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the mixture is evenly coated and fully combined.
- Whip the Egg Whites: In a clean separate bowl, beat the egg whites along with the salt using an electric mixer or whisk by hand until stiff peaks form. The mixture should be glossy and hold firm shapes.
- Fold to Combine: Gently fold the whipped egg whites into the coconut mixture using a spatula. Use light, careful motions to preserve the airiness and volume of the whites to ensure a light texture.
- Shape the Cookies: Using a small cookie scoop or two spoons, scoop heaping tablespoons of the dough onto the prepared baking sheet, spacing them evenly. Shape each mound into rounded tops as desired.
- Bake: Bake the macaroons in the preheated oven for 22 to 25 minutes until the tops are golden brown and the edges are deeply toasted. Rotate the pan if necessary during the last few minutes for even coloring.
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. Let them cool fully so the centers firm up for the best chewy texture.
Notes
- To prevent sticking, make sure to use parchment paper or a silicone mat on your baking sheet.
- For a nuttier flavor, you can lightly toast the coconut before mixing if desired, but it’s optional.
- Egg whites must be whipped to stiff peaks for the best texture; under-whipping can result in dense macaroons.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These macaroons freeze well; freeze in a sealed container for up to one month and thaw at room temperature before serving.
