Coconut Macaroons
Soft and chewy, this coconut macaroon recipe makes little pieces of heaven that melt in your mouth. Dairy-Free.
Servings: 10 servings
Calories: 104kcal
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
- Measuring Cups
- Measuring Spoons
- Tablespoon
- Spoon
Ingredients
- ⅓ cup granulated sugar
- ¼ cup egg whites
- ½ tsp vanilla
- ⅛ tsp salt
- 1 ⅓ cup unsweetened shredded coconut
- 2 tbsp flour
Instructions
- Preheat an oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl add the egg whites, sugar, vanilla, salt and mix well.
- Add the coconut and flour and mix to combine.
- Gently pack a tablespoon with the coconut mixture and turn over onto the parchment lined baking sheet. I find lightly spraying the tablespoon helps the coconut mixture come out of the tablespoon more easily.
- Bake for 15-18 minutes or until the bottoms of the coconut cookies turns golden brown. Remove them from the oven and let them cool to room temperature before eating.
Video
Notes
Storage:
Store in a tightly sealed container at room temperature for up to a week. Or freeze for up to 3 months. Bring to room temperature before digging in.
Nutrition
Serving: 1piece | Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 43mg | Potassium: 10mg | Fiber: 2g | Sugar: 8g