Step by step

Method

4 steps

1. 1

   Heat the oven to 325°F. Line a baking sheet with parchment. Mix 3 cups sweetened shredded coconut, ⅔ cup sugar, 2 large egg whites, 1 teaspoon vanilla, and ¼ teaspoon salt until every shred looks evenly moistened and the mix holds when you squeeze a handful.

2. 2

   Scoop packed tablespoon mounds onto the sheet — pack firmly so they hold a tall shape and don't crumble in the oven. Leave a little space between them.

3. 3

   Bake 18–22 minutes until the tips and edges are golden brown and the bottoms look lightly toasted. Cool completely on the sheet — they're fragile when hot and firm as they cool.

4. 4

   Optional: dip the bottoms in 4 oz melted semisweet chocolate and set on parchment until firm. You want chewy coconut macaroons with toasty tips — not pale soft mounds or dry, burnt coconut.