Homemade Macaroons
Delicious homemade coconut macaroons—crispy outside, chewy inside, and easy to make!
Ingredients
- 3 cups (240g) sweetened shredded coconut
- 4 large egg whites
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 4 oz (115g) melted chocolate (for drizzling or dipping)
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the shredded coconut, egg whites, sugar, vanilla extract, and salt until well combined.
- Scoop tablespoon-sized portions of the mixture and shape them into small mounds on the prepared baking sheet.
- Bake for 18-20 minutes, or until the edges are golden brown and the tops are set.
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- f desired, drizzle or dip the cooled macaroons in melted chocolate for an extra touch of sweetness.
- Let the chocolate set before serving. Enjoy!
Notes
- Use unsweetened coconut if you prefer a less sweet macaroon.
- Ensure your egg whites are at room temperature for easier mixing.