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
- 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)
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.