Description

These Coconut Macaroons are chewy, golden, and deliciously sweet cookies made with shredded coconut and egg whites. They’re quick to make and perfect for coconut lovers.

Ingredients

Units Scale

3 cups sweetened shredded coconut
4 large egg whites
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 4 oz semi-sweet chocolate, melted (for dipping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg whites, sugar, vanilla extract, and salt until frothy.
Fold in the shredded coconut until fully combined.
Use a cookie scoop or spoon to drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 18-20 minutes, or until the edges and tops are golden brown.
Remove from the oven and let cool completely on a wire rack.
Optional: Dip the bottoms of the cooled macaroons in melted chocolate and place them on parchment paper until set.

Notes

For a richer flavor, toast the shredded coconut slightly before mixing.
Store in an airtight container for up to a week.
Make sure egg whites are well whisked for better texture.

Nutrition

Serving Size: 1 macaroon
Calories: 110
Sugar: 11g
Sodium: 40mg
Fat: 6g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg