Coconut Macaroons are sweet, chewy cookies made mainly with coconut and egg whites. They’re simple to make and have a crispy outside with a soft center 🥥🍪.
Ingredients
- 2½ cups shredded coconut
- ¾ cup sugar
- 2 egg whites
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: melted chocolate for dipping
Instructions
1. Preheat oven
- Preheat oven to 180°C (350°F).
- Line a baking tray with parchment paper.
2. Mix ingredients
- In a bowl whisk egg whites, sugar, vanilla, and salt until slightly frothy.
- Stir in the shredded coconut until well combined.
3. Shape
- Scoop small mounds of the mixture onto the baking tray using a spoon or cookie scoop.
4. Bake
- Bake for 15–18 minutes until the tops turn golden brown.
5. Cool
- Let them cool on the tray for about 10 minutes.
Optional chocolate dip
- Dip the bottoms of the macaroons in melted chocolate and let them set.
Tips
- Use sweetened shredded coconut for sweeter macaroons.
- Add lemon or almond extract for extra flavor.
- Store in an airtight container for up to 5 days.
If you want, I can also give you:
- 3-ingredient coconut macaroons (very easy)
- Condensed milk coconut macaroons
- Bakery-style coconut macaroons that stay extra chewy.
