Description
These coconut macaroons are chewy and delicious, made with just a few simple ingredients!
Ingredients
Scale
- 4 large egg whites
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract, optional
- 1/4 teaspoon kosher salt
- 1 (14-ounce) bag sweetened shredded coconut (about 5 1/3 cups)
Instructions
- Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer or in a mixing bowl with an electric hand mixer, beat the egg whites and sugar at medium speed until they are white and glossy, 2 to 4 minutes. It should be the consistency of Elmer’s glue.
- Add the vanilla (if using), salt, and shredded coconut. Stir just until evenly combined.
- Use a medium (1 1/2 tablespoon) cookie scoop to portion the macaroons onto the lined baking sheet at least 1/2 inch apart.
- Bake, rotating the baking sheet halfway through cooking, until golden brown on top and around the edges, 20 to 22 minutes.
- Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Store the macaroons in a tight-lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If refrigerated or frozen, allow the macaroons to come to room temperature before serving.
Notes
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- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg