Description
Delicious and easy-to-make coconut macaroons that are perfect for any occasion.
Ingredients
Scale
- 2 2/3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 ounces semi-sweet chocolate (for dipping, optional)
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, granulated sugar, and salt. Stir until well mixed.
- In a separate bowl, whisk the egg whites until they are frothy but not stiff. Add the vanilla extract and almond extract (if using) to the egg whites and mix well.
- Pour the egg white mixture into the coconut mixture and stir until everything is evenly combined.
- Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on top.
- Remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- If desired, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip the bottoms of the cooled macaroons into the chocolate and place them back on the parchment paper to set.
Notes
- For a tropical twist, add 1/4 cup of chopped dried pineapple or mango to the coconut mixture before baking.
- Experiment with different extracts, such as coconut or lemon, to add unique flavors to your macaroons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Coconut Macaroons, Easy Baking, Dessert Recipes