Easy Coconut Macaroons
A delightful dessert that is chewy, sweet, and bursting with coconut flavor, perfect for family-friendly occasions.
Servings: 12 servings
Calories: 100kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Rubber Spatula
- Whisk or Electric Mixer
Ingredients
Ingredients
- 3 cups Unsweetened Shredded Coconut Fresh and moist for best texture.
- 3/4 cup Granulated Sugar For sweetness and color.
- 3 large Egg Whites For binding and structure.
- 1/4 teaspoon Salt To balance sweetness.
- 1 teaspoon Almond Extract Optional for flavor enhancement.
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut and granulated sugar, mixing until the coconut is evenly coated.
- In a separate bowl, beat the egg whites until frothy.
- Fold the beaten egg whites into the coconut mixture gently.
- Add the salt and almond extract, mixing until well integrated.
- Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes until the tops are golden brown.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to one week. Can be frozen for up to three months.