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Coconut Macaroons

Chewy Coconut Macaroons You’ll Want to Make Today

Delightful Coconut Macaroons are a must-try treat that is naturally gluten-free and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroons
  • 14 ounces Shredded Coconut Sweetened or unsweetened
  • 1 cup Granulated Sugar
  • 2 large Egg Whites Room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract Optional
  • 1 pinch Sea Salt

Equipment

  • Oven
  • mixing bowls
  • Baking Sheet
  • Spatula
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. Combine shredded coconut, granulated sugar, and a pinch of sea salt in a mixing bowl.
  3. Whip the egg whites in another bowl until they reach stiff, glossy peaks.
  4. Fold in vanilla extract and almond extract into the whipped egg whites.
  5. Gently fold the coconut mixture into the whipped egg whites until just combined.
  6. Scoop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake for 20 to 25 minutes, rotating the tray halfway through, until golden-brown.
  8. Let the macaroons cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 45mgPotassium: 70mgFiber: 1gSugar: 12gCalcium: 20mg

Notes

For best results, use fresh shredded coconut and ensure bowls are grease-free when whipping egg whites.

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