Ingredients
Macaroon Ingredients
- 4 egg whites
- 1/2 cup granulated sugar
- a dash of salt, around 1/8-1/4 tsp
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 4 cups sweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the egg whites, granulated sugar, salt, almond extract, and vanilla extract.
- Beat Egg Whites: Using a hand mixer, beat the egg white mixture until it becomes thick, frothy, and slightly glossy, which should take about 2-3 minutes. This step is vital for the macaroons’ chewy texture.
- Add Coconut: Fold the sweetened shredded coconut into the beaten egg whites gently until fully incorporated.
- Shape Macaroons: Using a small cookie scoop or two spoons, form the mixture into 1-inch balls and place them spaced 1-2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 20-25 minutes or until the macaroons turn golden brown on the edges and tops, indicating they are cooked through.
- Cool and Serve: Remove from oven and let the macaroons cool slightly on the baking sheet before transferring to a wire rack or serving plate. Enjoy your delicious coconut macaroons!
Notes
- For chewier macaroons, avoid overbaking; remove as soon as the edges turn golden brown.
- You can substitute sweetened coconut with unsweetened if you prefer a less sweet treat, but adjust sugar accordingly.
- Ensure egg whites are at room temperature for better volume and texture when beaten.
- Store macaroons in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
