Description
Delightfully chewy and sweet, these Coconut Macaroons are the perfect gluten-free treat. Made with shredded coconut and egg whites, they’re light and airy with a crisp golden exterior. Optional dark chocolate adds a rich finish, making them irresistible for any occasion, especially during Passover or as an easy homemade dessert.
Ingredients
Scale
Main Ingredients
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
Optional
- 4 oz dark chocolate (melted, for dipping or drizzling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the macaroons.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, almond extract if using, and salt. Whisk until the mixture is frothy and well combined, which helps incorporate air for lighter macaroons.
- Add Coconut: Stir in the shredded coconut until it is evenly coated with the egg white mixture, ensuring every bit is moist and ready for baking.
- Form Macaroons: Using a cookie scoop or spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet. Space them about 1 inch apart to allow for even baking. Gently shape into mounds if necessary to create uniform shapes.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges turn golden brown and the tops are lightly toasted, signaling perfectly baked macaroons.
- Cool: Remove the baking sheet from the oven and allow the macaroons to cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set and firm up.
- Optional Chocolate Finish: Once completely cooled, dip the bottoms of the macaroons in melted dark chocolate or drizzle chocolate over the tops. Place them on parchment paper until the chocolate sets, adding a decadent touch.
Notes
- To make these macaroons dairy-free, ensure the dark chocolate is dairy-free or omit the chocolate altogether.
- For a chewier texture, use unsweetened shredded coconut instead of sweetened.
- Store macaroons in an airtight container at room temperature for up to 5 days to maintain freshness.
