Coconut Macaroons

These Coconut Macaroons are soft and chewy, perfectly moist and super simple to throw together.

They taste especially amazing dipped in chocolate and drizzled with caramel.


– Coconut – All-Purpose Flour – Sugar

Line a baking sheet with parchment paper or a silicone baking mat and set aside. (Note: do not use wax paper as the macaroons will stick)!


In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.


Using a small ice cream scoop or two spoons, scoop about 1 ½ tablespoons of the coconut mixture onto the prepared baking sheet, keeping them 2" apart.


Bake in a preheated oven for 20-22 minutes, or until golden brown on the bottoms and edges. Remove from the oven and let cool completely.


Meanwhile, place the chocolate into a microwave safe bowl and heat on high for 30 seconds at a time, stirring between heating, until the chocolate is melted and smooth.


Swipe up for full recipe!