Coconut Macaroons, not to be mistaken with the French Macarons, are these delicate shredded coconut meringue puffs. The one thing they do have in common when I make them is that they are both meringue based. They're light and perfect for Spring and Summer. So let's get started with this simple recipe.
You're going to need:
- 4 cups of sweetened shredded coconut flakes
- 3 large egg whites
- ⅓ cup sugar
- 1 tsp vanilla extract
- ¼ tsp of salt
First preheat the oven to 325 degrees F. Now combine the coconut, sugar, and vanilla in a large bowl. I’m using my handheld mixer this time but you can use your stand mixer too. Now whip it up on high speed until it gets to about medium-high peaks. It should look like this. Now carefully transfer the egg whites into the coconut mixture about a ⅓ at a time and gently fold until your batter comes together.
Take an ice cream scooper and scoop out the batter onto a greased cookie sheet. Bake it for 25-30 minutes until it’s golden brown.
You can get creative with these coconut macaroons and drizzle or dip them in melted chocolate for some extra flair. The next time you throw a shower, brunch, or even tea party, give these elegant cookies a try! your guests are going to love them.