Coconut Macaroons
Coconut Macaroons are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat!
Servings: 24 cookies
Calories: 109kcal
Ingredients
- 4 large egg whites
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 3/4 cups sweetened shredded coconut
Instructions
- Preheat oven to 325 degrees. In a large bowl or electric mixer, beat or whisk egg whites, sugar, vanilla, and almond extract. Mix on a medium-high speed until the sugar is dissolved and the mixture is light and foamy. You don't want to whip it to stiff peaks, just until it is foamy.
- Fold in coconut until evenly blended.
- Scoop 2-3 tablespoons of the coconut mixture with a spoon or cookie scoop onto prepared baking sheets lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
- Bake 20 minutes or until lightly browned. Cool completely on a wire rack.
Video
Notes
Topping Variation:
- Drizzle the macaroon in chocolate, or try dipping the bottom in chocolate instead.
- Drizzle melted caramel on the little mounds for a different flavor.
- Mix it up! Drizzle both melted caramel and chocolate for layers of flavor explosion!
- Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 55mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.3mg