Coconut Macaroons
Chewy coconut macaroons with or without chocolate chips. A Christmas tradition for many families, these cookies are a great way to use up leftover egg whites.
Chewy coconut macaroons with or without chocolate chips. A Christmas tradition for many families, these cookies are a great way to use up leftover egg whites.
- Carbohydrate 7.66456866666667 g
- Cholesterol 1.495 mg
- Fat 4.43701016666667 g
- Fiber 1.24841662629445 g
- Protein 0.876532833333333 g
- Saturated Fat 3.75192358333333 g
- Serving Size 1 1 Serving (19g)
- Sodium 34.4601222222222 mg
- Sugar 6.41615204037221 g
- Trans Fat 0.336961483333333 g
- Calories 71 calories
Step-by-step
- Preheat oven to 300 degrees
- Lightly coat baking sheets with cooking spray
- In a large bowl, whisk together egg whites and salt until foamy
- Gradually add the sugar and whisk until shiny
- Whisk in vanilla
- Fold in coconut and chocolate chips (if using)
- Use a spoon or your hands to create 1-inch size macaroon balls and drop about 1-inch apart on greased cookie sheets
- Bake, rotating sheets halfway through, until macaroons are starting to turn golden brown (about 20-25 minutes)
- Remove from oven and immediately transfer cookies to a wire rack and completely cool
- Cookies can be stored in and airtight container at room temperature up to 1 week.
The Chemistry of Chew
Achieving structural integrity without flour requires careful management of egg proteins. Whisking the whites with salt creates a loose matrix capable of trapping moisture without forming a heavy meringue. Granulated sugar introduced gradually dissolves into the liquid, increasing viscosity so the mixture binds the flaked coconut rather than spreading across the sheet.
Baking at Low Heat
Maintaining the oven at 300 degrees prevents the high sugar content from burning before the interior moisture evaporates. Rotating baking sheets halfway through the 20 to 25 minute bake time ensures even heat distribution across the surface. Pull the batches immediately when the edges turn golden brown to retain internal softness.
Cooling and Storage
Transferring hot cookies directly to a wire rack stops residual baking and prevents bottoms from becoming soggy. Airtight containers keep the finished batches stable for up to one week at room temperature. Optional semisweet chocolate chips should be folded gently alongside the coconut to avoid breaking the delicate egg foam.
