Coconut Macaroons
These Coconut Macaroons are sweet, chewy cookies made from shredded coconut, egg whites, and sugar. With their delightful texture and rich coconut flavor, they are perfect for anyone with a sweet tooth. Whether you're a novice baker or an experienced one, this simple recipe is sure to be a hit!
Ingredients
- 2 3/4 cups shredded unsweetened coconut
- 2/3 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 cup semisweet chocolate chips for dipping, optional
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix the Ingredients: In a bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and almond extract (if using). Stir until well mixed.
- Form the Macaroons: Using a small ice cream scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each mound.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Cool: Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Dipping: If desired, melt the chocolate chips in a microwave-safe bowl. Dip the cooled macaroons halfway into the melted chocolate and place them on parchment paper to set.
Notes
You can customize this recipe by adding a pinch of salt to enhance the coconut flavor. For a tropical twist, add chopped dried pineapple or mango to the coconut mixture. If you prefer a dairy-free option, simply skip the chocolate dip or use dairy-free chocolate chips.