Coconut Macaroons
Chewycookies made with shredded coconut, egg whites, and sugar, often dipped inchocolate, a popular treat in Jewish and European cuisines.
Ingredients
- 3 cups shredded coconut (sweetened or unsweetened)
- ¾ cup granulated sugar
- 2 large egg whites
- ½ teaspoon vanilla extract
- Optional: 4 ounces of semi-sweet or dark chocolate, melted (for dipping)
Instructions
Cooking Method:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mats.
- Mix Ingredients: In a mixing bowl, combine the shredded coconut, granulated sugar, egg whites, and vanilla extract. Stir until well combined and the mixture holds together.
- Form Macaroons: Using a spoon or cookie scoop, portion the coconut mixture into small mounds and place them onto the prepared baking sheet, leaving some space between each macaroon.
- Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the macaroons are lightly golden on the edges and set in the center. Keep an eye on them to prevent burning.
- Cool: Remove the baking sheet from the oven and let the macaroons cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Optional: Dip in Chocolate: Once the macaroons have cooled, you can dip the bottoms or drizzle the tops with melted chocolate for added flavor and decoration. Allow the chocolate to set before serving.
Notes
Serve the coconut macaroons at room temperature as a delightful treat on their own or alongside a cup of tea or coffee.
Store any leftover macaroons in an airtight container at room temperature for up to one week, or in the refrigerator for longer shelf life.
Enjoy the chewy texture and sweet coconut flavor of these delectable Coconut Macaroons!
