First-Place Coconut Macaroons
These delightful First-Place Coconut Macaroons offer a perfect combination of crispy edges and chewy centers, making them a cherished treat for any occasion.
Ingredients
Main Ingredients
- 3.5 cups shredded coconut (unsweetened) Use sweetened coconut for a sweeter version.
- 1 cup granulated sugar Adjust if using sweetened coconut.
- 0.5 cups egg whites (about 4 large eggs) Aquafaba can be used for a vegan version.
- 1 teaspoon vanilla extract Can substitute with coconut extract for extra flavor.
- 0.25 teaspoon almond extract Optional for added flavor.
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sugar, egg whites, extracts, and salt. Mix until fully combined. The mixture should be moist and sticky.
- Using a cookie scoop or your hands, form small mounds (about 1.5 tablespoons each) on the prepared baking sheet, leaving space between them.
Baking
- Bake for 20-25 minutes, or until the macaroons are golden brown around the edges.
- Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Optional Chocolate Dip
- If desired, melt some semi-sweet chocolate and dip the bottoms of each macaroon. Return them to the rack to harden.
Notes
Ensure you don’t overmix to maintain texture. Use an ice cream scoop for consistent sizes. Experiment with different flavors by adding nuts or citrus zest. Store in an airtight container for 3-4 days; can be frozen for longer storage.