Here’s a classic coconumacaroon t recipe—simple, chewy, and gluten-free 😊
Coconut Macaroons (about 18–20)
Ingredients
- 3 cups sweetened shredded coconut
- 3 large egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- (Optional) 4 oz chocolate, melted (for dipping or drizzling)
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix coconut, sugar, salt, egg whites, and vanilla in a bowl until well combined.
- Scoop rounded tablespoons of the mixture onto the baking sheet, spacing slightly apart.
- Bake for 20–25 minutes, until the tops are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a rack.
- (Optional) Dip bottoms in melted chocolate or drizzle on top. Let set.
Tips
- For extra chewiness, don’t overbake—light golden is perfect.
- If you prefer less sweet, use unsweetened coconut and reduce sugar to ½ cup.
- Add a pinch of almond extract for a bakery-style flavor.
If you want a chocolate macaroon, egg-free version, or quick 3-ingredient recipe, tell me! 🥥🍪
