- 2 egg whites
- 1/2 teaspoon vanilla extract
- Pinch salt
- 6 tablespoons sugar
- 1 cup sweetened shredded coconut
- 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.
- 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.
Reviews forChewy Macaroons
"Just literally finished making these cookies, crunchy on outside and chewy on inside. Found recipe from my mom's old recipe book she collected from over the years. Thanks and Merry Christmas and Happy New Year. ??"
"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!"
"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."
"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."
"sounds like one i am looking for,just wish it could be copied!!"