Coconut Macaroons
Chewy, golden-edged coconut macaroons with crisp exteriors and soft, moist centers. Only a handful of pantry ingredients needed — optionally dipped in dark chocolate for an elegant finish.
Ingredients
- 3 cups sweetened shredded coconut
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
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1
Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
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2
In a large bowl, combine 3 cups sweetened shredded coconut, 3 large egg whites, 1/4 cup granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt. Stir until thoroughly mixed — the mixture should clump together when pressed.
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3
Using a tablespoon or small cookie scoop, portion the mixture into mounds on the prepared baking sheets, packing each firmly. Space them about 1 inch apart.
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4
Bake for 18-20 minutes, rotating the pans halfway through, until the tops and edges are golden brown.
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5
Cool completely on the baking sheets before serving. Store in an airtight container at room temperature for up to 5 days.