Coconut Macaroons

Coconut Macaroons

Coconut Macaroons are delightful, chewy cookies with a crisp exterior and a sweet, coconutty flavor. These treats are easy to make with just a few simple ingredients and are perfect for any occasion, from holiday gatherings to afternoon tea.

Whether dipped in chocolate or enjoyed on their own, Coconut Macaroons are a favorite among coconut lovers for their satisfying texture and irresistible taste.

Ingredients:

• 3 cups sweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 large egg whites
• 1 teaspoon vanilla extract
• Optional: 4 oz semi-sweet or dark chocolate, melted (for dipping)

How to Make Coconut Macaroons:

Preheat and Prepare:

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the Ingredients:

In a large bowl, combine sweetened shredded coconut, granulated sugar, and salt. Stir well to combine.

Whisk the Egg Whites:

In a separate bowl, whisk the egg whites until they are foamy and frothy.

Combine and Flavor:

Add the whisked egg whites and vanilla extract to the coconut mixture. Stir until all ingredients are well combined and evenly moistened.

Shape the Macaroons:

Scoop the coconut mixture using a tablespoon or a cookie scoop. Use your hands to gently shape each portion into a compact mound, pressing lightly to ensure they hold together.

Bake the Macaroons:

Place the shaped macaroons onto the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown around the edges and on top.

Cool and Optional Chocolate Dip:

Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

If desired, dip the bottom of each cooled macaroon into melted chocolate and place back on parchment paper to set.

Serve and Store:

Once the chocolate has set (if using), serve Coconut Macaroons immediately, or store them in an airtight container at room temperature for up to 1 week.

Chef’s Note:

Coconut Texture: For a chewier texture, use sweetened shredded coconut. If you prefer a less sweet version, opt for unsweetened coconut and adjust the sugar amount accordingly.

Variations: Add a tablespoon of lime or lemon zest to the coconut mixture for a citrusy twist.

Storage: Coconut Macaroons can also be frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition Information (per macaroon, based on 24 servings):

• Calories: 100 kcal
• Protein: 1g
• Carbohydrates: 12g
• Fat: 6g
• Sodium: 50mg
• Fiber: 1g
• Sugars: 10g

Enjoy these Coconut Macaroons as a delightful treat that’s simple to make and sure to please anyone with a love for coconut and sweets!

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