Coconut Macaroons

Name: Coconut Macaroons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 servings
Cuisine: American
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

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.

40 minEasyServes 2490 cal/serving

AmericanDessertOvenVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

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

1

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
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.
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.
4

Bake for 18-20 minutes, rotating the pans halfway through, until the tops and edges are golden brown.
5

Cool completely on the baking sheets before serving. Store in an airtight container at room temperature for up to 5 days.

Questions

Can I make Coconut Macaroons ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Coconut Macaroons?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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