Coconut Macaroons Recipe
These tender, sweet coconut macaroons are a delightfully simple treat that come together with just a few pantry staples. With their crisp golden exterior and chewy center, they make for an effortless gluten-free dessert.
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Ingredients
- 4 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 4 egg whites
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- A pinch of salt approximately 1/8 to 1/4 teaspoon
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Combine the egg whites, granulated sugar, salt, almond extract, and vanilla extract in a large mixing bowl.
- Use a hand mixer to beat the mixture until it becomes thick and frothy, which should take around 2 to 3 minutes.
- Incorporate the shredded coconut into the egg white mixture, stirring thoroughly until evenly combined.
- Using either a small cookie scoop or two spoons, form the mixture into 1-inch balls and arrange them on the prepared baking sheet, leaving about 1 to 2 inches of space between each.
- Bake the macaroons for 20 to 25 minutes, or until their tops are golden brown.
- Allow to cool slightly before serving.
Notes
Nutritional information is estimated based on standard ingredient data and may vary depending on specific products and portion sizes. For the most accurate dietary guidance, consult a qualified nutrition professional.