Description
These soft toasted coconut macaroons take just 25 minutes from bowl to plate. Crisp edges, chewy centers, and zero fuss—perfect for last-minute cravings.
Ingredients
Scale
- 14 oz shredded sweetened coconut
- 2 large egg whites, room temperature
- 1/2 cup packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine shredded coconut, brown sugar, cocoa powder, and salt. Whisk with a fork until evenly distributed.
- Add egg whites to the dry mixture and stir vigorously for 1-2 minutes until a sticky, cohesive dough forms.
- Drop mounds of the mixture onto the prepared baking sheet using a tablespoon or cookie scoop, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are golden brown and centers look set but slightly soft.
- Let macaroons cool on the pan for at least 5 minutes before transferring to a cooling rack to cool completely.
Notes
Do not use unsweetened coconut unless adding extra sugar. Room temperature egg whites incorporate better. Do not overmix once combined. Watch closely during baking as ovens vary. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 2
- Protein: 2
Keywords: coconut macaroons, easy dessert, weeknight baking, gluten-free cookies, chocolate coconut cookies, 25 minute dessert