Coconut Macaroons
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(250)
Ingredients
20 macaroons
- 2 1/2 cups (200 grams) unsweetened shredded coconut
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 3 large egg whites
- Optional: 1/2 cup (85 grams) semi-sweet chocolate chips, melted for drizzling
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Preparation
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the shredded coconut, sugar, vanilla extract, and salt.
Step 3
In a separate bowl, beat the egg whites until they form stiff peaks.
Step 4
Gently fold the beaten egg whites into the coconut mixture until combined.
Step 5
Using a small cookie scoop or spoon, form the mixture into small mounds and place them onto the prepared baking sheet, leaving space between each macaroon.
Step 6
Bake in the preheated oven for 15-20 minutes, or until the macaroons are golden brown on the edges.
Step 7
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 8
Optional: Drizzle melted chocolate over the cooled macaroons for an added touch of sweetness.
Step 9
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Chef's notes
Ensure egg whites are beaten to stiff peaks for optimal texture.
For extra flavor, consider adding a pinch of almond extract or drizzling with chocolate.
