- 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
"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!!"