Coconut macaroons — Chewy, Toasted & Easy Recipe

Chewy, toasted coconut macaroons with a tender center, perfect for a special treat.

Scale

240 g (3 cups) sweetened shredded coconut
100 g (about 3 large) egg whites
200 g (1 cup) granulated sugar
5 ml (1 tsp) vanilla extract
1.5 g (1/4 tsp) kosher salt
Optional: 60 g (4 tbsp) toasted sliced almonds or 60 g (3 oz) dark chocolate for dipping

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Preheat oven to 175°C (350°F). Line two rimmed baking sheets with parchment paper.
Whip 100 g egg whites with 200 g sugar and 1.5 g salt until glossy, about 2–3 minutes.
Fold in 5 ml vanilla extract, then gently fold 240 g shredded coconut until combined.
Use a cookie scoop to drop mounds 2.5–3 cm apart on the sheets.
Bake for 15–18 minutes, rotating pans halfway through until golden brown.
Cool on sheets for 8–10 minutes, then transfer to a wire rack.

For a lower-carb version, consider the egg-free swap using sweetened condensed milk.