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Coconut Macaroons

Golden, crisp‑on‑the‑outside, chewy‑inside coconut macaroons flavored with vanilla and sweetened syrup—perfectly portable dessert or snack.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 20

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
 

  • Line two baking sheets with parchment paper; set aside.
  • 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.
  • In a bowl, mix shredded coconut with hot syrup until evenly coated. Let cool about 20 minutes.
  • While mixture cools, preheat oven to 375°F.
  • In separate bowl, whisk egg whites and vanilla extract until foamy and thick.
  • Gently fold in cooled coconut mixture into egg whites.
  • Use a cookie scoop to form golf‑ball sized mounds of mixture onto parchment‑lined sheets, spacing about 2 inches apart.
  • Bake for 15‑18 minutes, rotating sheets halfway if needed, until golden brown.
  • Let macaroons cool completely on racks; store once cooled.

Notes

  • 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.