Description
These coconut macaroons are sweet, chewy, and perfectly golden on the outside. They’re simple to make with just a few ingredients and perfect for coconut lovers.
Ingredients
Units
Scale
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, sugar, egg whites, vanilla extract, and salt until well combined.
- Use a small cookie scoop or tablespoon to form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20–25 minutes, or until the macaroons are golden brown on the edges and lightly golden on top.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a chocolate-dipped version, dip the bottoms of the cooled macaroons in melted dark chocolate and let them set on parchment paper.
- Ensure egg whites are well mixed but not whipped to peaks.
- Store macaroons in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 12g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg