Coconut Macaroons
Coconut macaroons are delicious, chewy, and sweet treats made with shredded coconut and egg whites. They have a delightful texture and are simple to make with just a few ingredients. These are perfect for coconut lovers and are gluten-free!
Ingredients:
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2 1/2 cups sweetened shredded coconut
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2 large egg whites
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract (optional)
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Pinch of salt
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2 tablespoons all-purpose flour (optional, helps to bind)
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1/2 cup semi-sweet chocolate chips (optional, for dipping)
Instructions:
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Preheat the Oven:
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Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Prepare the Macaroon Mixture:
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In a medium-sized bowl, whisk the egg whites until they are frothy but not stiff.
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Add the sugar, vanilla extract, almond extract (if using), and salt to the egg whites. Stir until well combined.
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Gently fold in the shredded coconut and flour (if using) until the mixture is thoroughly mixed.
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Form the Macaroons:
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Use a spoon or cookie scoop to form small mounds of the coconut mixture (about 1 to 1 1/2 tablespoons each) and place them onto the prepared baking sheet. Leave some space between each macaroon to allow for even baking.
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For uniformity, you can use a small ice cream scoop or spoon to ensure all macaroons are the same size.
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Bake the Macaroons:
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Bake the macaroons in the preheated oven for 18-20 minutes, or until they are golden brown around the edges. The tops will be slightly crisp, while the insides remain chewy.
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Keep a close eye on them to prevent over-baking, as they can turn from golden to dark brown quickly.
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Cool and Optional Chocolate Dipping:
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Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes.
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If desired, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
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Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper to set. You can also drizzle the chocolate over the top for a more decorative touch.
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Allow to Set:
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Let the chocolate harden for about 30 minutes at room temperature, or you can place them in the fridge for faster setting.
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Tips:
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Sweetened vs. Unsweetened Coconut: This recipe calls for sweetened shredded coconut, which gives the macaroons their sweet flavor. If you want to use unsweetened coconut, you may need to adjust the sugar level to your liking.
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Binding: If the dough feels too wet or sticky, you can add a tablespoon of extra flour to help bind the mixture.
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Storage: Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate them for longer shelf life.
These Coconut Macaroons are simple, chewy, and absolutely delicious! The combination of sweet coconut and the optional chocolate makes them an irresistible treat that’s perfect for any occasion. Enjoy!