Coconut macaroons

🥥 Classic Coconut Macaroons Recipe

📋 Ingredients (makes about 20-24 macaroons):

Dry:

• 3 cups (240g) sweetened shredded coconut

• 2/3 cup (130g) granulated sugar

• 1/4 teaspoon salt

Wet:

• 4 large egg whites

• 1 ½ teaspoons vanilla extract (you can also try almond extract for variation)

Optional (but highly recommended!):

• 1/2 cup semi-sweet or dark chocolate chips (for dipping or drizzling)

• 1/4 teaspoon almond extract (in addition to or instead of vanilla)

🥣 Instructions:

Step 1: Preheat the Oven

• Preheat your oven to 325°F (165°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, combine:

  • 3 cups shredded coconut

  • 2/3 cup sugar

  • 1/4 tsp salt

• Stir well until evenly mixed.

Step 3: Add Wet Ingredients

• Add in the 4 egg whites and vanilla (and/or almond extract).

• Stir everything together using a spatula or wooden spoon until the coconut mixture is fully moistened and slightly sticky.

  • It should hold together when pinched.

Step 4: Shape the Macaroons

• Using a small cookie scoop or your hands, form tight mounds (about 1.5 tablespoons each).

• Place them about 1 inch apart on the prepared baking sheet.

• Optionally, shape into little peaks for a rustic look.

Step 5: Bake

• Bake at 325°F (165°C) for 20 to 25 minutes, or until the tops and edges are light golden brown.

• Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

🍫 Optional Chocolate Dip

While the macaroons are cooling:

1. Melt chocolate: In a microwave-safe bowl, melt 1/2 cup of chocolate chips in 30-second intervals, stirring each time, until smooth.

2. Dip: Once the macaroons are cool, dip the bottoms in melted chocolate and place on wax paper or parchment until set.

3. Or, drizzle the chocolate over the tops for a decorative touch.

🧊 Storage

• Store macaroons in an airtight container at room temperature for up to 5 days.

• For longer storage, freeze for up to 2 months in a zip-top bag or airtight container.

🔄 Variations

• Almond Joy Style: Add a whole almond on top before baking and drizzle with chocolate after.

• Orange Zest: Add 1 tsp fresh orange zest to the mix for a citrus twist.

• Unsweetened Coconut: Use unsweetened shredded coconut, but increase sugar to about 3/4 cup or to taste.

Would you like a gluten-free or egg-free (vegan) version of this as well?