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Homemade coconut macaroons made with egg whites with golden toasted edges and a soft chewy center

Macaroon Recipe With Egg Whites

Soft and chewy coconut macaroons made with egg whites, shredded coconut, sugar, and vanilla. These easy macaroons have crisp golden edges, moist centers, and require no condensed milk.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 macaroons
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sweetened shredded coconut

Method
 

  1. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
  2. Add the egg whites, granulated sugar, vanilla extract, and salt to a medium mixing bowl. Whisk for 30 to 60 seconds, until the egg whites are lightly foamy.
  3. Add the sweetened shredded coconut and fold everything together until the coconut is evenly coated and the mixture is sticky and moist.
  4. Scoop about 1 1/2 tablespoons of the coconut mixture for each macaroon. Pack each portion firmly with your fingers or a cookie scoop so it holds its shape.
  5. Arrange the macaroons on the prepared baking sheet, leaving a little space between each one.
  6. Bake for 20 to 25 minutes, until the coconut tips, edges, and bottoms are lightly golden brown.
  7. Remove from the oven and let the macaroons cool on the baking sheet for about 5 minutes.
  8. Transfer them carefully to a wire cooling rack and allow them to cool completely before serving.

Notes

Do not whip the egg whites to stiff peaks. Lightly foamy egg whites give the macaroons a chewy texture with enough structure.
Pack each macaroon firmly before baking so it does not fall apart.
Remove the macaroons when the edges and coconut tips are golden while the centers are still slightly soft.
If using unsweetened or desiccated coconut, the mixture may need a little extra egg white because these types of coconut are usually drier.
For chocolate macaroons, allow them to cool completely, then dip the bottoms in melted dark or semisweet chocolate.