Description

Deliciously chewy coconut macaroons made with sweetened shredded coconut, egg whites, and a touch of vanilla, optionally enhanced with a rich dark chocolate drizzle or dip. These treats are lightly sweet, naturally gluten-free, and perfect for satisfying your sweet tooth with a tropical twist.

Ingredients

Scale

Main Ingredients

3 cups shredded sweetened coconut
1/2 cup granulated sugar
2 large egg whites
1 teaspoon vanilla extract
1 pinch salt

Optional Topping

4 oz dark chocolate (for drizzling or dipping)

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a mixing bowl, combine the shredded sweetened coconut and granulated sugar, stirring well to blend the sweetness evenly throughout the coconut.
Whisk Egg Whites: In a separate bowl, whisk the egg whites until they become frothy. Add the vanilla extract and a pinch of salt, and continue whisking until all the ingredients are well combined and slightly fluffy.
Combine Mixtures: Gradually pour the egg white mixture into the coconut and sugar bowl, folding gently with a rubber spatula until the mixture is sticky and holds together when pressed.
Form Macaroons: Using your hands or a small ice cream scoop, form small mounds of the mixture and place them spaced apart on the prepared baking sheet to allow room for slight spreading.
Bake: Place the tray in the oven and bake for 20-25 minutes, or until the tops of the macaroons turn a lovely golden brown, indicating they are cooked through but moist inside.
Cool: Remove the macaroons from the oven and let them cool completely on the baking sheet to firm up the texture.
Chocolate Drizzle or Dip (Optional): If desired, melt the dark chocolate in a microwave-safe bowl in 30 second increments, stirring between each interval until fully melted. Either dip the bottoms of the cooled macaroons into the chocolate or drizzle it over the tops. Allow the chocolate to set before serving.

Notes

Using sweetened shredded coconut is essential for the authentic flavor and texture.
Egg whites should be fresh and at room temperature for better whipping.
Baking time may vary slightly depending on your oven; watch for the golden brown tops as your doneness indicator.
For a dairy-free option, use dark chocolate that is certified vegan and dairy-free.
Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 macaroon (approximately 20g)
Calories: 90 kcal
Sugar: 8 g
Sodium: 15 mg
Fat: 4.5 g
Saturated Fat: 3.5 g
Unsaturated Fat: 0.8 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: coconut macaroons, coconut cookies, gluten free dessert, easy baking, egg white cookies, chocolate dipped macaroons