Coconut Macaroons

Name: Chewy Coconut Macaroons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 servings
Ingredients: 1 tbsp light corn syrup; 2 egg whites; 1 tsp vanilla extract; ½ cup cream of coconut; ¼ tsp salt; 1 ½ cups unsweetened, shredded coconut; 1 ½ cups sweetened, shredded coconut

These chewy coconut macaroons combine sweetened and unsweetened coconut for balanced flavor without excessive sweetness. A 10-minute fridge rest ensures they hold together perfectly while baking.

🥗Gluten-Free 🏷️Coconut 🏷️Macaroons 🏷️Cookies 🏷️Dessert 🏷️Bake mode

Total

25 min

Servings

24

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp light corn syrup
2 egg whites
1 tsp vanilla extract
½ cup cream of coconut
¼ tsp salt
1 ½ cups unsweetened, shredded coconut
1 ½ cups sweetened, shredded coconut

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Instructions

1
Line two Suvie baking sheets with parchment paper. In a large bowl, whisk together corn syrup, egg whites, vanilla extract, cream of coconut, and salt until smooth.
2
In a large bowl, stir together sweetened and unsweetened coconut, breaking up any chunks that may be stuck together. Pour liquid over the shredded coconut and still until combined. Transfer bowl to the refrigerator and let rest at least 10 minutes.
3
Remove bowl from refrigerator. Drop packed tablespoons of dough onto the prepared pans, pressing on the outside with wet fingers to form a tight dome. Place pans in Suvie, input settings and cook now or schedule, rotating pan halfway through.
4
Remove pans from Suvie. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat process with remaining dough, reducing cook time to 15 minutes.

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Tips & Notes

Pro tips

Always chill the dough for the full 10 minutes—this prevents the cookies from spreading and falling apart during baking.
Use a combination of sweetened and unsweetened coconut; using only sweetened coconut will result in overly sweet cookies.
The cookies continue to firm up as they cool, so remove them from the oven when the edges are golden but the centers still look slightly soft.
Measure the shredded coconut by weight if possible for more consistent results, as it compacts differently in measuring cups.

Substitutions

Cream of coconut → coconut milk (use the thick part from a can; may require slight reduction in recipe liquidity)
Light corn syrup → honey or agave nectar (1:1 ratio; may slightly increase sweetness)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Common Questions

Why do my coconut macaroons fall apart when baking?

The dough must rest in the fridge for at least 10 minutes before baking. This allows the egg whites and cream of coconut to bind the shredded coconut properly.