Description
Coconut Macaroons are sweet, chewy cookies made with shredded coconut and egg whites, offering a delightful texture with a rich coconut flavor and a golden brown exterior.
Ingredients
Units
Scale
- 3 cups sweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon all-purpose flour
- 1/2 cup semisweet chocolate chips (optional, for dipping)
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine shredded coconut, sugar, salt, and flour.
- In a separate bowl, beat egg whites until stiff peaks form. Add vanilla extract (and almond extract, if using) to the egg whites and continue to beat for another 30 seconds.
- Fold the egg whites into the coconut mixture until well combined.
- Using a spoon or cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 15-18 minutes, or until the macaroons are golden brown on top.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- If desired, melt chocolate chips in the microwave and dip the bottoms of the cooled macaroons into the chocolate. Allow the chocolate to set before serving.
Notes
- For extra coconut flavor, toast the shredded coconut in a dry pan before using.
- Macaroons can be stored in an airtight container at room temperature for up to a week.
- Use parchment paper or a silicone mat to prevent the macaroons from sticking to the baking sheet.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg