These Chewy Coconut Macaroons are soft and chewy inside, while perfectly golden and crisp on the outside. You won’t believe how simple and easy these are to make. Only 4 ingredients are required and naturally gluten-free, these are perfect to share with a crowd. They are incredible all on their own or with some chocolate drizzled over the tops. Either way you decide to enjoy these sticky sweet coconut treats, you can be sure that you’ll be going back for more.
While coconut macaroons are classically made with frothy eggs whites, whipping air into the egg whites a little longer will increase the volume of the egg whites, turning them into more of a meringue, which in turn yields more of a chewy and moist textured cookie.
At the same time, the butter and egg yolk help the pointy outer edges of the macaroon brown and crisp up as the inside stays soft and custardy. In fact, the cookies are so moist (there, I said it) that they can soften and lose some of their addictive crunch over the course of a day. Don’t worry—I’ve stress-tested them for you, and a quick toast in the oven brings them back to their full crispy-chewy glory.
As Kartes was researching classic macaroon recipes, she told me she found herself wondering, “Where was the egg yolk? Where was the butter? Where was the fun?” So she took it upon herself to add them, and an important dose of salt, in the form of flaky fleur de sel, too.
Adding more fat and salt—the ingredients that we spent the 1990s stripping away—isn’t necessarily the answer to making everything better, but the difference it makes in these macaroons is profound.
Instead of a straightforward sweet, coconutty chew, you get a more rounded richness and a welcome savory oomph. And the butter has an amplifying effect—the cookies don’t just taste better because butter inherently tastes rich and good but because it turns to browned butter in the oven and mingles with sugars and salt to become caramel. All of these flavors swim along quite happily with coconut.
As delightful as all those other macaroons may be, with their one-bowl ease, their irresistibly chewy texture and snowball-like charm, it turns out they could be—curiously and dramatically—better.
How to Make Coconut Macaroons
- Combine the egg whites, sugar, and honey in a saucepan over low heat. Warm the mixture until the sugar is dissolved and the mixture reaches a temp of 140°F. Don’t let it go over 140°F so you don’t curdle the eggs.
- Remove the mixture from the heat and stir in the coconut. Let it sit at room temperature for about 20-30 minutes to firm up and soak up some of the excess liquid.
- Once the mixture has sat, stir it once more to ensure everything is incorporated. Use a cookie scoop to portion out the macaroon mixture onto parchment-lined sheet pans. Bake at 325°F for 20-22 minutes or until the macaroons are a deep golden brown all over.
- Allow the macaroons to cool completely on the sheet pan then carefully peel them away from the parchment paper. Drizzle with melted chocolate and pop in the fridge until the chocolate is set. Serve and enjoy!
Easy Coconut Macaroons Recipe | So delicious!
FAQ
Why are my macarons chewy?
Should macarons be soft or chewy?
How do you fix undercooked macarons?
What are chewy coconut macaroons?
Chewy coconut macaroons are golden brown and crispy on the outside and soft and chewy inside. And they’re the easiest cookies in the world to make — you just need one bowl and 5 simple ingredients. Be sure to try these Chocolate Coconut Macaroons , Coconut Dream Bars, and Hello Dolly Bars next!
Are chewy macaroons good for Christmas?
They’re also great during Christmas. Simple Ingredients: Chewy macaroons take just 5 simple ingredients – coconut flakes, condensed milk, vanilla, egg whites, and salt – that’s all. Gluten-Free: Since these cookies don’t take flour, they naturally make it onto the list of our favorite gluten-free recipes.
How do you make coconut macaroons?
Make the macaroons: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, only about 1 minute. Do not over-beat. Fold in the chopped coconut, making sure the coconut is evenly moistened.