Coconut Macaroons
Ingredients
The macaroons
-
4
large
egg whites
-
½
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
-
4 and ¾
cups
chopped sweetened shredded coconut
Optional chocolate coating
-
2
4-ounce bars
semi-sweet chocolate
Instructions
- Pulse the coconut in a food processor to cut it down into finer pieces.
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract until foamy.
- Fold in the chopped coconut until evenly moistened.
- Scoop 1.5 tablespoons of the mixture onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for about 20 minutes until lightly browned, rotating the pan halfway through.
- Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, melt the chocolate and dip the cooled macaroons in it, then let the chocolate set.
Nutrition Facts (estimated)
Servings
18 large cookies
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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