Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chewy Coconut Macaroons 3.4 (268) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2021 Rate Print Share Prep Time: 5 mins Total Time: 35 mins Yield: 30 The perfect dessert: traditional Passover sweets that are crunchy on the outside, moist and chewy on the inside. And did we mention they're easy to make? Ingredients 3 large egg whites ½ cup sugar ¼ teaspoon salt 1 package (14 ounces) sweetened flaked coconut (5 ⅓ cups) Directions Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray). In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes. Originally appeared: Everyday Food, April 2004 Rate It Print