Description
These coconut macaroons are golden and crisp on the outside, soft and chewy on the inside. Made with just a few ingredients, they’re naturally gluten-free and perfect for coconut lovers!
Ingredients
Units
Scale
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- (Optional) 4 oz semi-sweet chocolate, melted (for dipping)
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together egg whites, sugar, vanilla, and salt until fully combined.
- Stir in shredded coconut until well coated with the egg mixture.
- Use a cookie scoop or spoon to drop small mounds of the mixture onto the baking sheet.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- (Optional) Dip the bottoms in melted chocolate and place on parchment paper to set.
- Enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Make Ahead: Can be frozen for up to 3 months; thaw before serving.
- Variations: Add lemon zest or almond extract for extra flavor.