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Coconut Macaroons

Delightful homemade Coconut Macaroons with chewy coconut and crispy edges, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 macaroons
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ¾ cups shredded sweetened coconut Unsweetened shredded coconut can be used if preferred.
  • ½ cup granulated sugar Can be reduced for less sweetness.
  • ½ cup egg whites About 4 large eggs needed.
  • 1 teaspoon vanilla extract For added flavor.
  • 1 pinch salt Enhances flavors.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the shredded coconut, granulated sugar, and a pinch of salt. Stir until well incorporated.
  3. In a separate bowl, lightly whisk the egg whites and vanilla extract together until frothy.
  4. Gradually pour the egg white mixture into the coconut mixture, stirring gently until fully combined.
  5. Using a cookie scoop or your hands, form small mounds (about 1-1.5 inches in diameter) and place them evenly on the prepared baking sheet.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until they are lightly golden brown.
  2. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For best results, use fresh, finely shredded coconut and whip the egg whites well for a light texture. Macaroons can be stored in an airtight container for up to one week or frozen for up to three months.