Easy Coconut Macaroons
Makes 18-20 macaroons
Ingredients
- 3 large egg whites
- ΒΌ cup sugar
- 1 tbsp vanilla extract
- pinch of salt
- 2 cups sweetened shredded coconut, packed
Equipment
- #60 scoop (or rounded tablespoons)
- parchment-lined baking sheet
How-to
- Preheat oven to 350º
- Whisk together egg whites, sugar and vanilla until foamy
- Add salt and coconut into the egg mixture and stir to mix thoroughly
- Let stand for 10 minutes at room temperature to thicken
- Scoop in heaping spoonfuls (or use a #60 scoop) onto a parchment-lined baking sheet
- Bake 15-18 minutes or until tops are toasty brown, rotating the pan after 6 minutes
- Let macaroons cool completely (takes about 2 minutes) before peeling from the parchment
- Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month. Keep stored in the refrigerator if your kitchen is on the warm side
Tips
- For different flavors, instead of vanilla extract, try equal amounts of lemon juice or rum, or add a ¼ tsp almond extract
- Dip the bottom of cooled macaroons in melted chocolate chips and/or drizzle melted chocolate over the top