Coconut Macaroons
These delightful coconut mounds are chewy, quick to make, and perfect for satisfying your sweet tooth with minimal fuss.
Ingredients
Main Ingredients
- 3 cups Shredded sweetened coconut, lightly packed
- 1/2 cup Granulated sugar Adjust to taste
- 3 large Egg whites At room temperature if possible
- 1 teaspoon Vanilla extract For warmth and aroma
- 1 pinch Salt To balance sweetness
- 1/2 cup Mini chocolate chips or melted chocolate Optional for dipping
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Mixing Ingredients
- In a bowl, whisk egg whites with sugar, vanilla, and salt until the mixture looks frothy.
- Stir in shredded coconut until evenly coated. The mixture should feel sticky and hold together when pressed. Adjust with egg whites or coconut if too dry or wet.
Shaping
- Use a small cookie scoop or tablespoon to mound the mixture onto the baking sheet, leaving an inch between each mound.
Baking
- Bake for 18 to 22 minutes, rotating the pan once, until the tops show light golden spots and the edges are a deeper gold. Watch closely for doneness.
Cooling and Finishing
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once cool, drizzle or dip in melted chocolate if desired.
Notes
Store in an airtight container at room temperature for 3-4 days. For freezing, place cooled macaroons in a single layer to freeze, then transfer to a freezer bag. They hold well for 2 months.