Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1/4 cup granulated sugar
- 2 large egg whites
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Mix well until everything is evenly moistened.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 18-22 minutes, or until 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.
Notes
- For a chewier macaroon, bake for a shorter time. For a crispier one, bake a bit longer.
- You can add a drizzle of melted chocolate for extra flavor.
- Store macaroons in an airtight container at room temperature for up to 3 days.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Cookies & Bars
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g