Description

Coconut Macaroons are a simple, chewy, and sweet treat made with shredded coconut, egg whites, and sugar. These gluten-free delights are easy to make and perfect for any occasion, whether you’re satisfying your sweet tooth or impressing guests. You can enjoy them plain, or dip them in chocolate for an indulgent twist. With their crispy edges and chewy centers, these coconut macaroons are guaranteed to be a crowd-pleaser!

Ingredients

2 1/2 cups shredded coconut (sweetened or unsweetened)
2/3 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
Pinch of salt
1/4 cup semi-sweet chocolate chips (optional, for dipping)

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Instructions

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together the shredded coconut, sugar, and salt.
In a separate bowl, whisk the egg whites and vanilla extract until soft peaks form (about 2-3 minutes).
Gently fold the egg whites into the coconut mixture until fully combined.
Using a tablespoon or cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
Allow the macaroons to cool completely on the baking sheet.
(Optional) Melt chocolate chips in the microwave in 30-second intervals, stirring until smooth. Dip the bottoms of the macaroons into the melted chocolate and place them on parchment paper to set.

Notes

Coconut macaroons are naturally gluten-free as they don’t contain any flour or wheat products.
Store macaroons in an airtight container at room temperature for up to 1 week. For chocolate-dipped macaroons, ensure the chocolate has fully set before storing.
Freezing: Store macaroons in a freezer-safe container for up to 3 months. Thaw at room temperature for about 15-20 minutes before enjoying.

Prep Time: 10min
Cook Time: 20min
Category: Dessert
Method: Baked
Cuisine: American