Description
Coconut Macaroons are sweet, chewy cookies made with shredded coconut, egg whites, and a touch of vanilla. These simple yet delicious treats are naturally gluten-free and make for a perfect snack or dessert, with a crispy exterior and a soft, chewy interior.
Ingredients
Scale
- 3 cups shredded sweetened coconut
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup dark chocolate chips (optional, for drizzling or dipping)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until they form soft peaks.
- In a separate bowl, combine the shredded coconut, sugar, vanilla extract, and salt.
- Gently fold the egg whites into the coconut mixture until everything is well combined.
- Using a spoon or your hands, form the mixture into small mounds (about 1-2 tablespoons each) and place them onto the prepared baking sheet. Leave some space between each mound.
- Bake for 15-18 minutes, or until the tops of the macaroons are golden brown and slightly crispy.
- Remove from the oven and let cool completely on the baking sheet.
- If desired, melt the dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between. Once melted, drizzle the chocolate over the cooled macaroons or dip the bottoms in the chocolate. Let the chocolate set before serving.
Notes
- For a variation, you can add a little almond extract or lemon zest to the coconut mixture.
- These macaroons can be stored in an airtight container for up to 1 week at room temperature.
- If you prefer a sweeter version, you can use sweetened condensed milk instead of sugar and egg whites.
Nutrition
- Serving Size: 1 macaroon
- Calories: 90
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: coconut macaroons, easy macaroons, gluten-free cookies, coconut dessert, sweet coconut treats