- Prep time
- 15 minutes
- Cook time
- 25-30 minutes
- 18 macaroons
These super simple coconut macaroons are perfectly chewy on the inside, crispy on the outside and downright delicious!
- 3 large egg whites
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¼ teaspoon fine salt
- ½ cup sugar
- 14 ounces sweetened, shredded coconut
Heat oven to 325°F and line baking sheets with parchment paper.
In the bowl of a stand mixer, whisk together egg whites, vanilla, cream of tartar and salt on medium-high speed until soft peaks form, 2-3 minutes.
While still mixing, slowly add sugar until it's dissolved and stiff peaks form, 1-2 minutes. Turn off mixer and fold in coconut by hand until evenly combined.
Use an ice cream scoop to drop batter on baking sheets leaving 1 inch between each macaroon. Bake until golden brown, 25-30 minutes, then let cool completely.