Description
Cozy cookies with a crisp exterior and chewy coconut center, perfect for family snacking.
Ingredients
Scale
- 3 cups sweetened shredded coconut (packed slightly)
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 ounces dark or semi-sweet chocolate, melted (optional, for dipping or drizzling)
- Extra coconut for sprinkling on top before baking (optional)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites and pinch of salt until foamy; slowly add the sugar and beat until glossy and soft peaks form.
- Stir in the vanilla, then fold in the shredded coconut until well coated.
- Use a small scoop to place mounds on the prepared sheet, leaving space between each.
- If desired, press a few coconut flakes on top of each mound.
- Bake for 15–18 minutes until edges are golden and tops are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- If dipping in chocolate, melt it and dip the cooled macaroons. Chill briefly to set the chocolate.
Notes
Use sweetened coconut for a classic chew, or unsweetened with added sugar for a less sweet version.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg