Chewy Coconut Macaroon Cookies Recipe with Crispy Golden Edges Easy and Perfect
These chewy coconut macaroon cookies feature a tender, chewy center with crispy golden edges, delivering a perfect balance of texture and flavor. Easy to make with simple ingredients, they are ideal for gifting, parties, or a quick sweet treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups (240g) shredded sweetened coconut
- 4 large egg whites, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons sweetened condensed milk
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until soft peaks form, about 3-5 minutes using an electric mixer on medium speed.
- Gradually add 3/4 cup (150g) granulated sugar while continuing to beat until the mixture is glossy and holds firm peaks, about 2-3 more minutes.
- Gently fold in 1 teaspoon vanilla extract and 3 cups (240g) shredded sweetened coconut using a spatula, keeping as much air as possible.
- If using, fold in 2 tablespoons sweetened condensed milk for extra richness and moistness.
- Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1.5 inches apart. The mounds should be about 1 ½ inches wide and 1 inch tall.
- Bake for 18-20 minutes until edges turn golden brown and centers remain chewy, with a slight crackle on top.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature egg whites for best volume. Keep mixing bowls clean and dry to ensure egg whites whip properly. Fold coconut gently to maintain airiness. Watch baking time closely to avoid dryness or burnt edges. If cookies brown too fast, reduce oven temperature by 10°F and extend baking time slightly. Cookies store well at room temperature for up to 4 days or freeze for up to 3 months. Reheat briefly at 300°F for 5 minutes to refresh texture.
Nutrition
- Serving Size: 1 cookie (about 1.5
- Calories: 100
- Sugar: 9
- Sodium: 30
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 11
- Fiber: 1
- Protein: 1.5
Keywords: coconut macaroon, chewy cookies, crispy edges, easy cookies, coconut cookies, gluten-free cookies, party cookies, holiday cookies