Description
These delightful coconut macaroons are chewy, sweet, and packed with shredded coconut. Made with simple ingredients like flour, shredded coconut, sugar, and egg whites, they offer a classic cookie treat that’s easy to prepare and perfect for snacking or sharing.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 2 large egg whites
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, sweetened shredded coconut, granulated sugar, and salt thoroughly.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites and vanilla extract until they become frothy, which will help bind the mixture.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the frothy egg whites until all ingredients are well incorporated, forming a sticky dough.
- Form Macaroons: Using a spoon or cookie scoop, drop mounds of the mixture evenly spaced on the prepared baking sheet to create uniform macaroons.
- Bake: Bake the macaroons in the preheated oven for 18-20 minutes or until they turn golden brown around the edges, indicating they are cooked through.
- Cool: Allow the macaroons to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
- Ensure egg whites are whisked until frothy but not stiff peaks for best texture.
- Store macaroons in an airtight container at room temperature for up to 3 days.
- For an added touch, dip the bottoms in melted chocolate once cooled.
