Coconut Macaroons Recipe
These delightful treats not only satisfy a sweet tooth but also showcase the versatility of simple ingredients. Coconut macaroons are easy to make and require minimal effort. The key components include egg whites, sugar, salt, vanilla extract, and shredded coconut.
To enjoy them at their best, consider these tips:
Store cooled macaroons in an airtight container for up to one week.
For longer preservation, freeze them for up to three months.
Remember to thaw frozen cookies at room temperature before serving.
These cookies are naturally gluten-free, making them suitable for various dietary needs.
Additionally, adding a chocolate coating can enhance their flavor. Overall, coconut macaroons are a practical and delicious choice for any occasion.
Ingredients
- 2 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups shredded unsweetened coconut
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
- In a mixing bowl, beat the egg whites and sugar together using a hand mixer or stand mixer on high speed for about 1-2 minutes, until the mixture is fluffy and forms soft peaks.
- Add the salt and vanilla extract to the egg mixture, and mix until well combined.
- Gently fold in the shredded coconut using a spatula, being careful not to deflate the egg whites.
- Using a tablespoon or your hands, form 1-inch balls of the coconut mixture and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons are golden brown. Keep an eye on them to avoid overbaking.
- Once done, remove the baking sheet from the oven and allow the macaroons to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.