Follow these detailed instructions to create chewy coconut macaroons that are guaranteed to impress. Each step is important for achieving the right texture and flavor.

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper. Parchment paper is crucial as it prevents the macaroons from sticking and ensures easy removal. Set aside the prepared baking sheets.
2. Whip Egg Whites and Salt: In a large, clean, and grease-free bowl (stainless steel or glass bowls are ideal), combine the egg whites and salt. Using an electric mixer (handheld or stand mixer) fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Soft peaks are when the whisk leaves trails in the egg whites, and the peaks gently fold over when you lift the whisk.
3. Gradually Add Sugar and Continue Whipping: With the mixer running on medium speed, gradually add the granulated sugar, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue to beat until stiff, glossy peaks form. Stiff peaks are when the whisk leaves defined trails in the egg whites, and the peaks stand straight up when you lift the whisk. The meringue should be smooth and shiny. This step is crucial for the structure of the macaroons. Over-whipping can make the meringue dry, so watch carefully.
4. Fold in Vanilla Extract and Coconut: Gently fold in the vanilla extract using a rubber spatula. Be careful not to deflate the meringue. Next, gradually add the shredded coconut in three additions, gently folding it into the meringue after each addition until just combined. It’s important to fold gently to maintain the airiness of the meringue. Overmixing will result in denser macaroons. The mixture should be evenly distributed but not overworked.
5. Scoop Macaroons onto Baking Sheets: Using a tablespoon or a small cookie scoop (about 1.5 tablespoons), scoop rounded mounds of the coconut mixture onto the prepared baking sheets, leaving about 1-2 inches of space between each macaroon. This spacing allows for even baking and air circulation. For a more uniform look, you can use a cookie scoop.
6. Bake the Macaroons: Bake in the preheated oven for 20-25 minutes, or until the macaroons are lightly golden brown on the edges and the coconut is toasted. The baking time may vary slightly depending on your oven, so keep an eye on them. Rotating the baking sheets halfway through baking can help ensure even browning. The edges should be nicely browned, but the centers should still be slightly soft for that signature chewy texture.
7. Cool Completely: Once baked, remove the baking sheets from the oven and let the macaroons cool completely on the baking sheets for at least 30 minutes. Allowing them to cool completely on the baking sheets is essential, as they will firm up as they cool. Trying to remove them while still warm can cause them to break apart. They will become easier to handle and remove from the parchment paper once fully cooled.
8. Enjoy! Once completely cooled, gently peel the macaroons off the parchment paper and enjoy! They are best enjoyed within a few days but can be stored for longer.