Description
These Coconut Macaroons are delightfully chewy on the inside and lightly crisp on the outside. Perfect for coconut lovers, they’re sweet, easy to make, and perfect for any occasion — whether as a sweet treat for a special event or a cozy snack to enjoy with a cup of tea!
Ingredients
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4 egg whites
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1/2 cup granulated sugar
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A dash of salt (around 1/8–1/4 teaspoon)
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1/2 teaspoon almond extract
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1 teaspoon vanilla extract
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4 cups sweetened shredded coconut
Instructions
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Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. -
Whip the Egg Whites:
In a large mixing bowl, beat the egg whites with a hand mixer or stand mixer until soft peaks form. Add the granulated sugar, salt, almond extract, and vanilla extract, continuing to beat until stiff peaks form. -
Fold in the Coconut:
Gently fold the shredded coconut into the egg white mixture until well combined. -
Form the Macaroons:
Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet. Space them about 1 inch apart. -
Bake:
Bake for 18–20 minutes or until the macaroons are golden brown around the edges.
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Cool and Serve:
Allow the macaroons to cool completely on the baking sheet before transferring to a wire rack to finish cooling. Serve once fully cooled, and enjoy!
Notes
For a fun variation, dip the bottoms of the macaroons in melted chocolate after baking.
You can add a little zest of lemon or lime to the mixture for a citrusy twist.
If you want chewier macaroons, reduce the baking time slightly to keep them a bit softer inside.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Gluten-Free
- Method: Baking
- Cuisine: American