Description
These easy coconut macaroons are a delightful treat, and the best part is they don’t require condensed milk! Made with simple ingredients, they’re perfect for satisfying your sweet tooth or sharing with friends and family. This recipe offers a slightly chewier texture compared to macaroons made with condensed milk and a rich coconut flavor.
Ingredients
Scale
- 3 cups shredded unsweetened coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- Optional: 1/2 cup dark chocolate chips, for dipping
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, flour, and salt.
- In a separate clean bowl, whisk the egg whites and vanilla extract until frothy but not stiff peaks.
- Gently fold the wet ingredients into the dry ingredients until everything is well combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Melt chocolate chips in a double boiler or microwave. Dip the bottoms of the cooled macaroons into the melted chocolate.
- Enjoy!
Notes
- For a richer flavor, toast the coconut in the oven for a few minutes before mixing it with the other ingredients. Watch carefully to prevent burning.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
- Feel free to add other flavorings, such as almond extract or a pinch of cardamom.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 7g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g