Coconut Macaroon Cookies are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat!
I had no idea Coconut Macaroon Cookies were so easy to make! There are only 5 ingredients to these delicious cookies that are lightly browned and crisp on the outside, and chewy and moist on the inside. My daughter found this recipe when she was searching for ideas for her graduation party. She was decorating with pastel colors and wanted a white or cream-colored dessert that would look pretty on her fun polka-dot plates. Like her mother, she loves coconut and thought these would go well with her party theme. She was right – they were a hit!
I’ve never made coconut macaroons before and was a little surprised at how long they take to bake in the oven. They are thick in the middle and need more time to cook thoroughly without burning on the outer edges and on top. It is important to make sure your oven is at exactly 325 degrees before putting the cookies in, and if your oven has hot spots be sure to rotate your baking sheet while cooking to prevent cookies from burning. Once cooled, the cookies should be stored in an airtight container. They keep 3 days at room temperature, and 5 days in the refrigerator.
- Preheat oven to 325 degrees.
- In a large bowl or mixer, beat egg whites, sugar, vanilla, and almond extract. Mix on a medium-high speed until the sugar is dissolved and the mixture is light and foamy.
- Stir in coconut until evenly blended.
- Scoop 2-3 Tbsp of batter onto a cookie sheet lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
- Bake 20 minutes or until lightly browned. Cool completely.
- Melt chocolate chips in a microwave safe bowl (microwave at 15 second increments and stir until completely melted) and drizzle over cooled macaroons.
- Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.
The credit for this recipe goes to Sally’s Baking Addiction. Thank you for the great recipe!