Coconut Macaroons
Coconut macaroons are a classic cookie that is easy to make and always a crowd-pleaser. They are made with just a few simple ingredients, and they can be customized to your liking. For example, you can add chocolate chips, nuts, or dried fruit to the batter. Coconut macaroons are a great snack or dessert, and they are also perfect for parties and potlucks.
Coconut macaroons have a long and storied history. They are believed to have originated in Italy in the 13th century. The first known recipe for coconut macaroons was published in a Venetian cookbook in 1496. Coconut macaroons quickly became popular throughout Europe, and they were eventually brought to the Americas by European settlers. Coconut macaroons have been a popular cookie in the United States ever since.
Coconut Macaroons Coconut Macaroons Coconut Macaroons Coconut Macaroons
Prep time: 15 | Cook time: 20 | Serves: 12
Ingredients
  • 1 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°F (165°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the coconut, sugar, and salt.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. Fold the egg whites into the coconut mixture until well combined.
  6. Stir in the almond and vanilla extracts.
  7. Drop the batter by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 15-20 minutes, or until the macaroons are golden brown.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The combination of coconut, sugar, and egg whites creates a batter that is both chewy and crispy.
  • The almond and vanilla extracts add a subtle flavor to the macaroons.
  • Baking the macaroons at a low temperature allows them to cook evenly without burning.