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Chewy Macaroons Recipe

Chewy Macaroons Recipe

These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:12 servings


  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 6 tablespoons sugar
  • 1 cup flaked coconut


  • 1. In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut.
  • 2. Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks. Yield: about 2 dozen.

Nutritional Facts

2 each: 66 calories, 3g fat (2g saturated fat), 0mg cholesterol, 42mg sodium, 10g carbohydrate (9g sugars, 0g fiber), 1g protein .

Reviews for Chewy Macaroons

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Reviewed Sep. 10, 2012

"I make these on a regular basis for my sons' and daughter who require a gluten-free diet; however, my other son and daughter who have normal diets also love them and request them on a regular basis!"

Reviewed Apr. 6, 2011

"These are good but they are more like meringue cookies than macaroons. I was looking for more of a traditional macaroon, but they were still quite tasty."

Reviewed Jan. 5, 2011

"I love this recipe and have been making it for many years. I think they're best if you lightly toast the coconut before adding to the egg whites/sugar. It gives them a wonderful flavor but they're good either way. I also use parchment paper instead of greased baking trays. They come off so much easier and never get dark or burned on the bottom."

Reviewed Dec. 4, 2008

"sounds like one i am looking for,just wish it could be copied!!"

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