chewy coconut macaroons recipe

Written ByJenny Smyth Posted on
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The Best chewy coconut macaroons recipe

I’ve been making chewy coconut macaroons for years, and they’re always a hit with my family and friends. These sweet treats are a staple in many Mediterranean and Middle Eastern countries, where they’re often served as a dessert or snack.

The recipe is surprisingly simple, yet the end result is a chewy, tender cookie that’s full of flavor and texture. I love that this recipe is also relatively healthy, thanks to the use of unsweetened shredded coconut and a minimal amount of sugar.

My kids adore helping me mix up the dough and scooping out the cookies onto a baking sheet – it’s a fun and easy activity for them to get involved in. And let’s be honest, who can resist the allure of a warm, chewy cookie fresh from the oven?

Whether you’re looking for a sweet treat to enjoy on its own or a fun dessert to serve at your next gathering, these chewy coconut macaroons are sure to be a crowd-pleaser. Plus, they’re perfect for any occasion – whether it’s a special event or just a Tuesday night dinner.

I’ve even found that they store well in an airtight container for up to 5 days, making them a great option for meal prep or last-minute snacking. With their combination of texture, flavor, and convenience, it’s no wonder these chewy coconut macaroons have become one of my family’s favorite treats.

So go ahead – give this recipe a try and see just how much your family loves it! I promise you won’t be disappointed.

Chewy Coconut Macaroons

4.6 from 1660 votes

These chewy coconut macaroons are a delightful treat with a perfect balance of sweetness and coconut flavor. They are easy to make and bake to golden perfection in your oven.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Macaroons

2 cups sweetened shredded coconut
1/2 cup all-purpose flour
1/4 tsp salt
2 large egg whites
1/2 tsp vanilla extract
1/3 cup granulated sugar

👨‍🍳Directions

1Preheat your oven to 325°F (165°C).
2Line a baking sheet with parchment paper.
3In a medium mixing bowl, combine shredded coconut, flour, and salt.
4Mix well to ensure all ingredients are evenly distributed.
5The coconut should be well coated and no flour should be visible.
Set aside.
6In a separate bowl, whisk egg whites until frothy.
7Gradually add sugar and vanilla extract, whisking continuously until the mixture is smooth and glossy.
8Pour the wet ingredients over the dry ingredients and stir until the coconut is evenly coated and the mixture is well combined.
9The dough should be slightly sticky and hold together when pressed.
10Using a small ice cream scoop or spoon, form the dough into small mounds and place them on the prepared baking sheet.
11Ensure the mounds are about 1 inch apart to allow for spreading.
12Bake in the preheated oven for 20-25 minutes.
13The macaroons are done when the edges are lightly golden and the tops are set.
14They should still be slightly soft to the touch.
15Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Measuring cups and spoons
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a sweeter macaroon, add a few drops of almond extract to the egg whites. For a dairy-free option, substitute the egg whites with flaxseed meal mixed with water.

These chewy coconut macaroons are truly a treat that never gets old. They’re perfect for any occasion – whether it’s a special event or just a Tuesday night dinner – and can be enjoyed on their own or paired with your favorite ice cream flavors.

And as an added bonus, they store well in an airtight container for up to 5 days, making them ideal for meal prep or last-minute snacking. So why not give this recipe a try today?

Your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Chewy Coconut Macaroons

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using unsweetened shredded coconut as the primary ingredient. You can also use almond flour or other gluten-free flours if you need to avoid gluten.

Q: Can I make these cookies ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. This will help the cookies retain their shape and texture when baked.

Q: How do I ensure my cookies don’t spread too much during baking?

A: To prevent spreading, make sure your baking sheets are properly greased with butter or cooking spray before adding the cookie dough.

Q: Can I substitute other types of nuts or seeds for the almonds in this recipe?

A: Yes, you can substitute other types of nuts or seeds if you prefer – just keep in mind that different ingredients may affect the texture and flavor of your cookies.

Q: Are these cookies suitable for people with dietary restrictions?

A: These cookies are relatively healthy due to the use of unsweetened shredded coconut and minimal sugar content. However, if you have specific dietary needs or restrictions (e.g., gluten-free), please consult with your healthcare provider before consuming.

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