Easy Yummy Coconut Macaroons
Submitted by credder
Chewy coconut macaroons with crispy golden edges, made with just four simple ingredients and slow-baked until the shredded coconut turns toasty and sweet.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minLow and slow is the secret to these perfectly textured macaroons.
Baking at 270°F gives the coconut time to toast gradually while the egg whites set into tender, chewy peaks.
The delicate balance between crisp exterior and soft center makes these irresistible little clouds disappear fast.
Bonus: they’re naturally gluten-free.
Kitchen Tips
- Beat the egg whites until stiff peaks form before adding sugar for the lightest texture
- Use sweetened shredded coconut if you prefer sweeter cookies, unsweetened for more coconut flavor
- Dip the cooled macaroons in melted dark chocolate for an elegant finish
- Store in an airtight container with parchment between layers to prevent sticking
Ingredients
Directions
Place egg whites into a bowl and beat until stiff, gradually adding sugar.
Add vanilla and beat again until light and smooth.
Carefully stir in coconut.
Drop spoonfuls of mixture onto greased baking sheets.
Bake at 270 degrees (slow oven) about 40 minutes, until macaroons are delicately browned around edges.
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