Ingredients:
- 2 2/3 cups sweetened shredded coconut
- 2/3 cup granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips (for drizzling or dipping)
Instructions:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the shredded coconut, granulated sugar, vanilla extract, and salt. Mix everything together until well combined.
- In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. This may take a few minutes.
- Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites too much, as they provide the macaroons with their light and airy texture.
- Using a spoon or a cookie scoop, drop small mounds of the coconut mixture onto the prepared baking sheet, leaving some space between each macaroon.
- If you want to add a delightful twist, press a few chocolate chips on top of each macaroon before baking.
- Bake the macaroons in the preheated oven for about 18-20 minutes or until the edges turn golden brown. The tops should also have a nice toasted appearance.
- Remove the baking sheet from the oven and let the macaroons cool for a few minutes before transferring them to a wire rack to cool completely.
Optional: If you want to add a chocolate touch, you can melt some chocolate chips in the microwave or on a stovetop double boiler. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms of the macaroons in the chocolate for an extra indulgent treat.
- Allow the chocolate to set before serving or storing the coconut macaroons in an airtight container. They should stay fresh for several days.
Enjoy your homemade coconut macaroons! They are perfect for parties, afternoon snacks, or any time you crave a delightful tropical treat. 🥥🍪 #CoconutMacaroons #BakingDelights #HomemadeTreats