Unlike many coconut macaroons recipes, this one won’t leave you wanting. Light and airy meringue coats chewy coconut flakes, and the mixture bakes into fluffy, cloud-like cookies.
The sugary meringue deflates and dissolves, paving the way for fleshy, tropical-flavored coconut flakes. I recommend purchasing unsweetened coconut flakes in the bulk bins of a natural food store. They have a fresher flavor and texture, which lets you control the sweetness of the cookies.
My favorite add-in is mini chocolate chips. But I also think that dates and pecans would be delicious.
We have a team in our league that actually requests these for our match! What are your favorite things to add to coconut macaroons?
Coconut Macaroons
Airy meringue coats chewy coconut flakes, and the mixture bakes into fluffy, cloud-like cookies.
Ingredients
- 2 eggs, just the whites
- 1/2 tsp salt
- 1/2 cup superfine granulated sugar
- 1 tsp pureย vanilla extract
- 1 7 oz. package unsweetened coconut flakes
Optional Add-In
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350ยบF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a very clean and dry bowl of a stand mixer, using a whisk attachment, beat egg whites on medium-high speed until foamy. Add salt, and continue to beat until they triple in volume and hold soft peaks. Continue beating while simultaneously adding sugar, 1 tablespoon at a time, until whites hold stiff peaks and look thick and glossy. Add vanilla. Turn off mixer, and fold in coconut flakes. Fold in chocolate chips, if desired.
- Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 minutes, and then transfer to a cooling rack. Store at room temperature in an airtight container for up to several days.
Nutrition
Calories: 300kcal
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