Coconut macaroons are a delightful, chewy dessert that’s perfect for satisfying your sweet tooth. These little morsels of coconut goodness are incredibly easy to make and require just a few ingredients. Whether you’re looking for a gluten-free treat, a dessert to bring to a party, or just something to indulge in, these coconut macaroons hit all the right notes. Crispy on the outside and soft on the inside, this recipe delivers a perfect balance of sweetness and texture.
Ingredients:
- 2 ½ cups shredded sweetened coconut
- 2 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: 4 oz. semi-sweet chocolate (for drizzling or dipping)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a large mixing bowl, combine the shredded coconut, sugar, and salt. Stir together to evenly distribute the ingredients.
- Whisk the Egg Whites: In a separate bowl, whisk the egg whites and vanilla extract together until soft peaks form. This will give the macaroons their light and airy texture.
- Combine Wet and Dry Ingredients: Gently fold the whipped egg whites into the coconut mixture until fully combined. Be careful not to deflate the egg whites too much.
- Form the Macaroons: Use a spoon or small ice cream scoop to form small mounds of the coconut mixture. Place them on the prepared baking sheet about 1 inch apart.
- Bake the Macaroons: Bake the macaroons for 18–20 minutes, or until they are golden brown on the edges and firm to the touch. Keep an eye on them to prevent burning.
- Optional Chocolate Drizzle: Once the macaroons have cooled, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Drizzle the melted chocolate over the macaroons for an extra touch of sweetness, or dip the bottoms of the macaroons into the chocolate.
- Cool and Serve: Allow the macaroons to cool on a wire rack before serving. They’re best enjoyed fresh but can be stored in an airtight container for up to a week.