Description
Deliciously chewy coconut macaroons that are easy to make and perfect for any occasion.
Ingredients
Scale
- 3 egg whites (from large eggs)
- ⅛ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 2 tablespoons potato starch (or almond flour or omit flour)
Instructions
- Preheat the oven to 325℉. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a bowl of a stand mixer using whisk attachment or large mixing bowl using handheld beaters, beat together the egg whites and salt until frothy. Gradually add the sugar, stopping the mixer to add a couple tablespoons at a time. Beat until very stiff, glossy peaks form. Mix in the vanilla.
- Add the coconut and potato starch. Gently combine, using a silicone spoon to fold and mix in until well incorporated.
- Use a medium cookie scoop or two spoons to scrape about 1 ½ tablespoon mounds onto the baking sheets, 1 inch apart.
- Bake for 25 minutes, rotating pans halfway through, until very lightly browned and set.
- Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes
- Potato starch can be substituted with almond flour if desired.
- For best results, ensure the egg whites are at room temperature before whipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 9g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg