Best Coconut Macaroons
Chewy coconut mounds with crisp golden edges—gluten-free, 5-ingredient classic, optional chocolate dip. 30-minute tropical cookie.
Ingredients
- For the Macaroon Base:
- 4 large egg whites
- ¾ cup 150 g granulated sugar
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- 4 cups 340 g sweetened shredded coconut
- Optional Chocolate Dip:
- 8 oz 225 g dark chocolate
- 1 tsp coconut oil
Instructions
- Preheat 325 °F; line sheets with parchment.
- Whisk egg whites + sugar + salt until frothy.
- Add extracts; fold in coconut. Rest 5 min.
- Scoop tight 2-inch mounds; space 2 inches apart.
- Bake 20–25 min, rotating halfway, until deep golden.
- Cool on sheet 10 min, then rack.
- Optional dip: Melt chocolate + oil; dip bottoms or drizzle.
- Chill 10 min; serve room temp.
Notes
- Pack scoop tightly = perfect domes.
- Deep golden edges = best flavor/texture.
- Freeze baked or unbaked up to 3 months.
- Almond extract = signature bakery taste.
- GF naturally; Passover-friendly with kosher vanilla.
- Day 2 = peak chewiness.