Coconut Macaroons

• 4 cups shredded sweetened coconut
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 cup sweetened flaked coconut for garnish

Steps

1. 1 Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. 2 In a large bowl, combine shredded coconut, sugar, and salt.
3. 3 Add egg whites and vanilla extract to the coconut mixture. Stir until well combined.
4. 4 Scoop out heaping tablespoons of the mixture and roll into balls. Place them on the prepared baking sheet.
5. 5 Gently flatten each ball slightly with your hand and sprinkle with flaked coconut.
6. 6 Bake for 12-15 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Measuring cups and spoons
• Spoon for scooping

Variations

• Add a few dark chocolate chips to each cookie before baking.
• Drizzle with melted white chocolate for a fancier touch.

Substitutions

• Use unsweetened shredded coconut and adjust sugar to taste.
• Substitute aquafaba for egg whites for a vegan option.

Pairings

• Coffee
• Tea
• Hot cocoa

Nutrition

Tips

• For extra chewy macaroons, do not overbake.
• These cookies are naturally gluten-free and vegan if you use a certified gluten-free coconut and egg substitute.

Storage

Store in an airtight container at room temperature for up to 5 days. For longer storage, keep in the refrigerator.

Freezing: Freezes well for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Pair with a hot cup of coffee or tea.
• Serve alongside other holiday cookies for a festive spread.

FAQ