Golden, crisp‑on‑the‑outside, chewy‑inside coconut macaroons flavored with vanilla and sweetened syrup—perfectly portable dessert or snack.

Why You Will Love This Recipe

• Sweet, toasted coconut flavor with chewy centers.

• Just a few ingredients and no need for flour.

• Beautiful lace‑like texture on bottom and golden top.

• Great with coffee or tea, or packed in lunch boxes.

• Keeps well—no need to consume all at once.

Coconut Macaroons

Coconut Macaroons are a treat that feel both nostalgic and elegant: sweet coconut aroma as they bake, golden edges forming crisp lace‑like bottoms, and moist coconut shredded inside that gives bite and chew. The process begins with a sugar syrup made from water, granulated sugar, corn syrup, and salt. Cooked until the sugar dissolves and heated through, this syrup coats the coconut, helping it to caramelize slightly during baking. After stirring in coconut and letting the mixture cool, the egg whites whipped with vanilla folded in raise the macaroons slightly and give them a light structure without heaviness.

Scooping the mixture into golf‑ball sized mounds lets macaroons develop a rounded top that browns beautifully. Space between them ensures air circulates and edges bake evenly. As the oven heat works, the sugar caramelizes, the bottoms crisp up, and the tops turn a subtle golden‑brown. The contrast between a slightly crunchy bottom, faint browning on top, and chewy, moisture‑rich middle is what makes a macaroon memorable.

Because there’s no flour, texture depends largely on coconut quality and sugar syrup. Sweetened shredded coconut gives sweetness and structure; syrup ensures sticks won’t dry out. Vanilla extract adds aroma and warmth. The egg whites bring air and lift, ensuring these aren’t dense blobs but pillows that feel festive and special.

These macaroons are wonderful when served shortly after cooling—edges crisp from baking, interiors tender. They also store well, keeping shape and chewiness. They’re ideal for sharing, gifting, or nibbling with tea or coffee. Serve them on simple parchment or rustic boards; the golden tops make them photogenic and appealing.

Servings

About 18‑20 macaroons

Time

Ingredients

• 3 Tbsp water

• ⅔ cup granulated sugar

• 1 Tbsp light corn syrup

• ½ teaspoon salt

• 1 (14 oz) bag sweetened shredded coconut

• 2 egg whites, room temperature

• 1 tsp vanilla extract

Instructions

1. Line two baking sheets with parchment paper; set aside.

2. In small saucepan, combine water, sugar, corn syrup, and salt. Stir over medium‑high heat until sugar dissolves and mixture comes to a boil. Remove from heat.

3. In a bowl, mix shredded coconut with hot syrup until evenly coated. Let cool about 20 minutes.

4. While mixture cools, preheat oven to 375°F.

5. In separate bowl, whisk egg whites and vanilla extract until foamy and thick.

6. Gently fold in cooled coconut mixture into egg whites.

7. Use a cookie scoop to form golf‑ball sized mounds of mixture onto parchment‑lined sheets, spacing about 2 inches apart.

8. Bake for 15‑18 minutes, rotating sheets halfway if needed, until golden brown.

9. Let macaroons cool completely on racks; store once cooled.

Tips

• Don’t skip the cooling step before mixing coconut—hot syrup will cook egg whites prematurely.

• Use a good‐quality sweetened shredded coconut for flavor and texture.

• Egg whites should be room temp so they integrate well.

• Bake until golden brown, not just lightly colored—that browning adds flavor.

• Store in airtight container; keeps well for several days.