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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:
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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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