Description
These Coconut Macaroons are perfectly golden, crispy on the outside, and chewy on the inside! Made with just a few simple ingredients, they are a delightful gluten-free treat that’s easy to whip up for any occasion.
Ingredients
- 3 cups shredded sweetened coconut
- 4 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: 4 ounces melted chocolate for dipping
Instructions
-
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Mix the Ingredients:
In a large mixing bowl, whisk the egg whites, sugar, vanilla extract, and salt until well combined. -
Add the Coconut:
Stir in the shredded coconut and mix until the coconut is fully coated with the egg mixture. -
Shape the Macaroons:
Using a tablespoon or cookie scoop, scoop out small mounds of the coconut mixture and place them on the prepared baking sheet, about 1 inch apart. -
Bake the Macaroons:
Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. -
Optional Chocolate Dip:
If desired, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip the bottom of each cooled macaroon into the chocolate, then place them back on the parchment paper until the chocolate hardens. -
Serve and Enjoy:
Once cooled, enjoy your homemade coconut macaroons with a cup of coffee or tea!
Notes
- For extra flavor, try adding ½ teaspoon almond extract along with the vanilla.
- If using unsweetened coconut, increase the sugar to 1 cup for better balance.
- To store, keep macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 18-20 macaroons
- Calories: 110 kcal per macaroon