Coconut Macaroons
This easy recipe for coconut macaroons is soft and chewy on the inside and crisp and golden on the outside. The perfect cookie recipe.
Servings 18 to 24
Calories 81kcal
Ingredients
- 1⅓ cup shredded coconut
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites at room temperature
Instructions
- Preheat the oven to 325 degrees. Line a baking tray with parchment paper or a silicone mat. Set aside.
- Combine the coconut, sugar, flour, salt and vanilla in a medium sized mixing bowl. Stir to incorporate all of the ingredients.
- Add the egg whites to a clean small mixing bowl. Whisk, I recommend a hand mixer, until the whites are stiff peaks.
- Fold the beaten egg whites into the coconut mixture with a spatula until just combined.
- Scoop heaping spoonfuls onto your prepared tray. Shape into mounds.
- Bake 18 to 20 minutes, or until lightly toasted on top.
- Optional: Dip or drizzle in melted chocolate once cooled.
Notes
- Use parchment paper or a silicone baking mat on your pan to help avoid sticking.
- You can easily freeze these cookies for up to 3 months. Let them cool and store in an airtight container Before serving, let them come to room temperature on a plate or tray.
- For even sizing try using a cookie scoop.
Nutrition
Serving: 1g | Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 54mg | Fiber: 1g | Sugar: 8g