Description
Coconut Macaroons are soft, chewy, and slightly crisp on the edges, made with egg whites, sweetened coconut flakes, and a hint of almond and vanilla extract. These simple, yet delicious treats are perfect for satisfying your sweet tooth.
Ingredients
Units
Scale
- 3/4 cup egg whites, from 5 large eggs
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes, Baker’s (about 3 1/3 cups)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
- Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form, about 2-3 minutes more.
- Gently fold in the coconut flakes, almond extract, vanilla extract, and a pinch of salt until everything is well combined. Be careful not to deflate the egg whites.
- Using a spoon or cookie scoop, drop spoonfuls of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons are golden brown and the tops are lightly toasted.
- Allow the macaroons to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For a chocolate-dipped version, you can melt some chocolate and dip the bottoms of the cooled macaroons in it, then let them set.
- If you prefer a more crispy texture, you can bake the macaroons for a few extra minutes, but watch them carefully to avoid burning.
- Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg