Description
Crisp at the edges, tender and chewy inside, these Coconut Macaroons are simple to make and always feel special.
Ingredients
Scale
- 340 g (12 oz / about 4 cups) sweetened shredded coconut
- 3 large egg whites (about 100 g total)
- 100 g (1/2 cup) granulated sugar
- 5 ml (1 tsp) vanilla extract
- 1/8 tsp (0.5 g) salt
- Optional: 75 g (2.6 oz / 1/2 cup) chocolate for dipping
Instructions
- Preheat the oven to 175°C (350°F) and prepare baking sheets.
- Measure the sweetened shredded coconut, granulated sugar, and salt into a large bowl and toss to combine.
- Whip the egg whites and vanilla in a clean bowl until soft peaks form.
- Fold the whipped egg whites into the coconut mixture until just combined.
- Portion the mixture into rounded mounds on the prepared sheets, spacing them apart.
- Bake in the oven for 12–15 minutes until golden brown.
- Cool the macaroons, and dip in melted chocolate if desired.
Notes
Using sweetened shredded coconut enhances flavor; ensure egg whites are at room temperature for better whipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 11 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg