They’re naturally gluten-free and easy to make — perfect for holidays, teatime, or a sweet snack.
🥥 Coconut Macaroons
Ingredients
Makes about 20–24 macaroons
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3 cups (255 g) sweetened shredded coconut
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⅔ cup (130 g) granulated sugar
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4 large egg whites
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1 tsp vanilla extract
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¼ tsp salt
(Optional but delicious: 4 oz / 115 g semisweet or dark chocolate for dipping)
Instructions
1. Preheat the oven
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Set oven to 325°F (165°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the batter
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In a large bowl, stir together shredded coconut, sugar, and salt.
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Add egg whites and vanilla.
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Mix until the coconut is evenly moistened — the mixture should be thick and sticky.
3. Shape
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Using a cookie scoop or spoon, drop heaping tablespoon-sized mounds onto the baking sheet.
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Gently compact them with your fingers if needed so they hold together.
4. Bake
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Bake for 18–22 minutes, until the tops are golden and edges are lightly browned.
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Let cool completely on the pan (they’ll firm up as they cool).
5. (Optional) Dip in chocolate
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Melt chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
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Dip the bottoms (or drizzle over the tops) of cooled macaroons.
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Place on parchment and refrigerate until chocolate sets.
💡 Tips
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For extra chewiness, chill the batter for 15–20 minutes before baking.
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Unsweetened coconut can be used, but you may want to increase the sugar slightly.
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Store in an airtight container at room temp for 3–4 days or refrigerate for up to a week.
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Freeze up to 3 months — they thaw beautifully!
Would you like the soft, bakery-style version (made with sweetened condensed milk instead of egg whites)? It’s even richer and extra chewy.
