Coconut Macaroons

Ingredients

• 3 cups sweetened shredded coconut
• 3 large egg whites
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Method

1. Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Whisk the egg whites, sugar, vanilla, and salt until foamy and thoroughly combined.
3. Fold in the shredded coconut until it is evenly moistened.
4. Form the mixture into compact, rounded spoonfuls and arrange them on the prepared baking sheet.
5. Bake for 18–22 minutes, or until the edges and peaks are golden brown.
6. Let the macaroons cool on the baking sheet for several minutes, then transfer them to a rack to cool completely.

Helpful Tips

• Pack each mound firmly so the macaroons hold together while baking.
• Rotate the baking sheet halfway through baking if the oven browns unevenly.
• For a chocolate variation, dip the cooled bottoms in melted chocolate and let them set.
• Store cooled macaroons in an airtight container.

Macaroons and Macarons

Coconut macaroons are dense, chewy drop cookies made primarily with coconut and egg whites. They are different from French macarons, which are delicate almond-based sandwich cookies filled with buttercream, ganache, or preserves.