Coconut macaroons
Indulge in the tropical flavors of homemade coconut macaroons with this easy-to-follow recipe. Combining just four simple ingredients—egg whites, sugar, vanilla extract, and dried coconut meat—you'll create irresistibly chewy and sweet treats perfect for any occasion. Enjoy the taste of paradise in every bite!
- 02 May 2025
- Cook time 20 min
- Prep time 25 min
- 6 Servings
- 4 Ingredients
Coconut macaroons are a delightful and simple treat that combines the sweetness of sugar with the tropical flavor of coconut. Perfect for any occasion, these bite-sized goodies are both chewy and crispy, making them a favorite among many. With just a few ingredients, you can whip up a batch of these delicious macaroons in no time.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk the egg whites until soft peaks form. You can use a handheld mixer or a stand mixer for this. The egg whites should be foamy and able to hold their shape.
Gradually add the sugar to the egg whites while continuing to whisk. Add the vanilla extract. Continue to whisk until the mixture is glossy and forms stiff peaks.
Gently fold in the dried coconut meat using a spatula. Ensure that the coconut is evenly distributed throughout the mixture.
Using a tablespoon or a small ice cream scoop, drop mounds of the mixture onto the prepared baking sheet. Space them about 1 inch apart as they don’t spread much during baking.
Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges and firm to the touch.
Remove the baking sheet from the oven and let the macaroons cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
Once cooled, the coconut macaroons are ready to be enjoyed. Store any leftovers in an airtight container at room temperature.
Tips:
- Ensure your egg whites are at room temperature before whisking them. This will help them reach maximum volume.
- Gently fold in the dried coconut meat to maintain the airy texture of the egg whites.
- Use a cookie scoop or a spoon to evenly portion out the macaroons onto the baking sheet.
- Bake until the edges are golden brown but be careful not to overbake, as this will make the macaroons too dry.
- Let the macaroons cool completely on the baking sheet before transferring them to a wire rack. This will help them set properly.
Coconut macaroons are incredibly easy to make and are truly satisfying with their unique texture and flavor. Whether you're making them for a special event or just as a sweet snack, these macaroons are sure to be a hit. Enjoy your delicious homemade coconut macaroons!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 2.55g | 2% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 2.48g | 7% |
| Sugar 60g | 59% |
| Fat | |
| Fat 7g | 8% |
| Saturated 7g | 22% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 5mg | 1% |
| Vitamin B1 0.00mg | 0% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.01mg | 0% |
| Vitamin B9 1.41ug | 0% |
| Vitamin B12 0.01ug | 1% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 4.42mg | 0% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.42mg | 4% |
| Magnesium, Mg 15mg | 3% |
| Phosphorus, P 27mg | 2% |
| Potassium, K 120mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.19mg | 2% |
| Water | |
| Water 18g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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