Description
These chewy and golden Coconut Macaroons are a simple and delicious treat made with sweetened shredded coconut, egg whites, and sugar. Perfect for a quick dessert or holiday cookie platter.
Ingredients
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites, sugar, vanilla extract, and salt until frothy and well combined.
- Fold in the shredded coconut until evenly coated.
- Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes or until the tops are golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, dip the bottoms in melted dark chocolate once cooled.
- Store in an airtight container at room temperature for up to a week.
- Use a cookie scoop for evenly sized macaroons.