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Coconut Macaroons

Irresistible Coconut Macaroons: Chewy, Gluten-Free Delight

Delightful Coconut Macaroons that are chewy and gluten-free, perfect for indulgence and satisfying cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 macaroons
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroons
  • 14 oz Shredded Coconut Choose sweetened or unsweetened based on your preference.
  • 3/4 cup Granulated Sugar Increase by a tablespoon if using unsweetened coconut.
  • 4 large Egg Whites Ensure they are at room temperature for best results.
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract Optional for a nutty twist.
  • 1/4 tsp Fine Sea Salt

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Coconut Macaroons
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the shredded coconut, granulated sugar, and fine sea salt.
  3. In a separate bowl, whip the egg whites on medium-high speed until stiff peaks form, about 3-4 minutes.
  4. Gently fold in the vanilla extract and almond extract into the whipped egg whites.
  5. Combine the egg white mixture with the coconut mixture until just incorporated.
  6. Portion the mixture onto the prepared baking sheet, spacing each mound about 1 inch apart.
  7. Bake for 20-25 minutes until edges are golden brown and tops are lightly toasted.
  8. Allow the macaroons to cool on the sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1macaroonCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 40mgPotassium: 80mgFiber: 1gSugar: 9gCalcium: 15mgIron: 0.2mg

Notes

For best results, ensure all equipment for whipping egg whites is clean and use room temperature egg whites for a lighter texture.

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