Coconut Macaroons
This Coconut Macaroons recipe is like biting into a little piece of tropical heaven. Seriously! We're talkin' a chewy and moist center surrounded by a beautifully golden exterior. And let's not forget that glorious chocolate dip at the bottom—it’s the cherry on top!
Servings: 20
Calories: 150kcal
Ingredients
- 3 cups shredded unsweetened coconut
- ¾ cup granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips melted
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Stir well until the ingredients are evenly mixed and the coconut is completely coated.
- Using a small cookie scoop or two spoons, scoop the mixture onto the prepared baking sheet, forming small mounds. Make sure to pack the coconut mixture firmly into the scoop to ensure the macaroons hold their shape.
- Bake in the preheated oven for 20-25 minutes, or until the edges and tops of the macaroons are golden brown.
- Allow the macaroons to cool completely on the baking sheet.
- Dip the bottoms of the cooled macaroons in melted chocolate and place them back on the parchment paper until the chocolate sets. You can also drizzle some chocolate on top.
Notes
- Store the macaroons in an airtight container at room temperature for up to 1 week.
- Golden Rule: Look for golden edges as your indicator that they're done.
- Dipping Chocolate: Don't go too heavy on the chocolate dip unless you're a chocoholic, balance is key.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 14mg | Potassium: 110mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg