Description
These Coconut Macaroons are delightfully chewy on the inside with a crisp golden exterior, combining whipped egg whites, sweetened coconut, and a hint of almond and vanilla for a classic and irresistible treat.
Ingredients
Scale
- 3/4 cup egg whites (from 5 large eggs)
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes (about 3 1/3 cups)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, continuing to whisk until stiff peaks form.
- Gently fold in the coconut flakes, almond extract, vanilla extract, and a pinch of salt. Mix until just combined.
- Use a spoon or cookie scoop to form small mounds of the coconut mixture and place them on the prepared baking sheet.
- Bake for 18–20 minutes, or until the tops are golden brown.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these sweet, chewy treats!
Notes
- Ensure egg whites are at room temperature for better volume.
- Do not overmix the batter after adding coconut to retain airiness.
- Store in an airtight container for up to 5 days.
- Drizzle or dip in melted chocolate for a decadent twist.
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 9g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg