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Homemade The Best Coconut Macaroons photo

The Best Coconut Macaroons

These Coconut Macaroons are delightfully chewy and sweet! With just a handful of ingredients, they’re a must-have treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons water
  • 1 cup granulated sugar Essential for sweetness.
  • 1 tablespoon light corn syrup Provides moisture and helps bind the cookies.
  • 1 teaspoon salt Enhances the overall flavor.
  • 14 oz sweetened shredded coconut The star of the show, giving those chewy bites.
  • 1 teaspoon vanilla extract Adds a lovely aromatic flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Spoon or cookie scoop

Method
 

Instructions
  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: Line your baking sheet with parchment paper.
  3. Step 3: In a small saucepan, combine water, granulated sugar, light corn syrup, and salt. Heat over medium heat, stirring until dissolved. Bring to a gentle boil, then cool slightly.
  4. Step 4: In a mixing bowl, combine sweetened shredded coconut and the cooled sugar syrup. Stir until well coated.
  5. Step 5: In a separate bowl, beat the egg whites until frothy.
  6. Step 6: Gently fold the beaten egg whites and vanilla extract into the coconut mixture.
  7. Step 7: Drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Step 8: Bake for about 20-25 minutes, or until golden brown.
  9. Step 9: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Store leftovers in an airtight container in the fridge for up to 1 week.
  • Freeze for longer storage, up to 3 months.
  • Reheat in the oven at 300°F (150°C) for about 5 minutes.