First-Place Coconut Macaroons
A delightful treat with a crispy exterior and a chewy coconut center, these macaroons evoke nostalgia and are perfect for any occasion.
Ingredients
Main Ingredients
- 3.5 cups shredded coconut (unsweetened) For a less sweet version
- 1 cup granulated sugar Adjust if using sweetened coconut
- 0.5 cups egg whites (about 4 large eggs) Alternatively, use aquafaba for a vegan option
- 1 teaspoon vanilla extract
- 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
- 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; the macaroon's texture is crucial. Use an ice cream scoop for consistent sizes. Experiment with flavors by adding nuts or citrus zest.