Coconut Macaroons are a simple yet satisfying treat, with their crisp golden edges and soft, chewy centers. The sweet coconut flavor shines through in each bite, and when paired with a light drizzle of chocolate, they become an indulgent dessert that’s perfect for any occasion.
- Ingredients:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 3 cups sweetened shredded coconut
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup semi-sweet chocolate chips (optional, for drizzling)
Directions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and firm.
- Add the vanilla extract, almond extract (if using), and salt to the egg whites, and mix gently.
- In a separate bowl, combine the shredded coconut, flour, and baking powder.
- Gently fold the coconut mixture into the egg whites until fully combined.
- Use a tablespoon or a small cookie scoop to form small mounds of the mixture and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 15-18 minutes, or until the macaroons are golden brown on top and slightly firm to the touch.
- If desired, melt the chocolate chips in a microwave or over a double boiler, then drizzle the melted chocolate over the macaroons.
- Allow the macaroons to cool completely before serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 150 kcal | Servings: 18 macaroons
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