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Chewy Coconut Macaroons

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These traditional Passover sweets are crunchy on the outside, moist and chewy inside.

  • Prep:
  • Total Time:
  • Yield: Makes 30

Source: Everyday Food, April 2004

Ingredients

  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Directions

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).

  2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.

  3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Reviews Add a comment

  • augustodibo
    24 MAR, 2014
    Very good, delicious, super easy!
    Reply
  • MS10696121
    22 FEB, 2014
    Amazing and fast. Crisp outside with chewy inside. Perfect.
    Reply
  • Barbara Brauss
    21 APR, 2013
    this is one of the most simple recipes on the earth and will garner you such a huge bang for your buck. they turn out perfect every time and they are quick to make. Everyone loves them and they make you look a real baker!!!!
    Reply
  • Sandra Phelps
    16 MAR, 2013
    I really love this recipe. It is simple and easy. I used a round tbsp measuring spoon to form the macaroons, and they come out crispy on the outside and chewy on the inside. I took a double batch to a church function and they disappeared.
    Reply
  • judysl8
    12 MAR, 2013
    Excellent recipe! I used a cookie scoop and packed the "dough" down. Baked at 24 minutes. Beautiful!
    Reply
  • Mommyofabc
    21 DEC, 2012
    This recipe is really not good. I baked two macaroons first before the rest because the baking time seemed way too long. They were burned to a crisp at 25 minutes. I lowered the time to 12 minutes and they were not burned, but just crispy and dry. Glance at any other recipe for macaroons and you will see the proportions for ingredients are clearly wrong on this recipe. Maybe this review will save you from wasting 5 1/3 cups of organic flaked coconut, but I sure wish I hadn't wasted mine.
    Reply
  • Mommyofabc
    21 DEC, 2012
    This recipe is really not good. I baked two macaroons first before the rest because the baking time seemed way too long. They were burned to a crisp at 25 minutes. I lowered the time to 12 minutes and they were not burned, but just crispy and dry. Glance at any other recipe for macaroons and you will see the proportions for ingredients are clearly wrong on this recipe. Maybe this review will save you from wasting 5 1/3 cups of organic flaked coconut, but I sure wish I hadn't wasted mine.
    Reply
  • Beagle Mom
    15 DEC, 2012
    The recipe states to bake for 25-30 minutes. No way! Glad I knew better. Bake for 10-12 minutes at most. Other than that...great and easy recipe. Going to drizzle or dip them in chocolate.
    Reply
  • mllechocolatier
    29 DEC, 2009
    These are awesome! Super easy to make, I didn't have a level tbsp so I used 2 tsp spoons to make and shape the cookie dough into 1 inch balls (it can get a little sticky, so this was a nice alternative). I also dipped these in white, dark and milk chocolate - melt chocolate to 100C in a double boiler and cool down the chocolate to 89C by adding a few more solid pieces of choc, stir to smooth choco. This will ensure no blooming to the chocolate, and it will dry perfectly on a baking mat.
    Reply
  • MariaDomenica
    25 NOV, 2009
    Delicious, can we freeze these?
    Reply