Description
These easy coconut macaroons are chewy, sweet, and perfect for a quick homemade treat. Made with shredded coconut, egg whites, and a hint of almond extract, they offer a delightful combination of flavors and textures. Ideal for dessert, snacks, or gifting, these macaroons bake to a golden brown perfection, providing a simple yet scrumptious indulgence.
Ingredients
Scale
Macaroon Ingredients
- 3 cups Unsweetened Shredded Coconut (Fresh and moist for best texture)
- 3/4 cup Granulated Sugar (For sweetness and color)
- 3 large Egg Whites (For binding and structure)
- 1/4 teaspoon Salt (To balance sweetness)
- 1 teaspoon Almond Extract (Optional for flavor enhancement)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Coconut and Sugar: In a large mixing bowl, combine the shredded coconut and granulated sugar. Stir until the coconut is evenly coated with sugar for a balanced sweetness throughout.
- Beat Egg Whites: In a separate bowl, beat the egg whites until frothy to provide lightness and structure to the macaroons.
- Incorporate Egg Whites: Gently fold the beaten egg whites into the coconut and sugar mixture, mixing carefully to maintain the aeration and consistency.
- Add Flavorings: Add the salt and almond extract to the mixture, stirring until well integrated to enhance the overall flavor.
- Scoop Mixture: Using a tablespoon, scoop the macaroon mixture onto the prepared baking sheet. Space the dollops about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops turn a beautiful golden brown, signaling they are cooked through.
- Cool: Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set properly.
Notes
- For best texture, use fresh and moist shredded coconut rather than dry coconut.
- Almond extract is optional but adds a delicious depth of flavor; you can substitute with vanilla extract if preferred.
- Ensure egg whites are beaten but not stiff to keep macaroons light and chewy.
- Store macaroons in an airtight container at room temperature for up to 3 days or freeze for longer storage.
