Description
Delectable Coconut Macaroons: A Delightful Tropical Treat
Ingredients
Scale
- 3 cup sweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (for drizzling, optional)
Instructions
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, flour, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk the egg whites and vanilla extract until frothy and lightly foamed.
- Pour the egg mixture into the coconut mixture and stir gently until everything is well combined. Be careful not to overmix.
- Using a cookie scoop or your hands, form small mounds of the coconut mixture and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the tops of the macaroons are lightly golden brown.
- Allow the macaroons to cool completely on the baking sheets before transferring them to a wire rack.
- Optional: Melt the chocolate chips in a double boiler or the microwave, then drizzle the melted chocolate over the cooled macaroons for an extra indulgent touch.
Notes
The key to perfect coconut macaroons is to avoid overbaking them. They should have a crisp exterior and a soft, chewy interior.
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg