Coconut Macaroons Recipe
This Coconut Macaroons recipe is simple to make and produces a cookie with a chewy interior and a crunchy exterior. Naturally gluten- and dairy-free.
Equipment
- 1 Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 3 Cups Shredded Coconut
- ¾ Cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- 3 Large Egg Whites room temperature
- 2 Tablespoon Unsweetened Applesauce
Instructions
- Preheat oven to 325℉ (162℃)
- Prepare 2 sheet pans by lining with parchment paper or silicone baking mats.
- Place egg whites and salt in the bowl of a stand mixer (a hand mixer may also be used) and allow to come to room temperature.3 Large Egg Whites, ½ teaspoon Salt
- In a separate large bowl, combine granulated sugar, vanilla extract, coconut and applesauce. Set aside for later.3 Cups Shredded Coconut, ¾ Cup Granulated Sugar, 1 teaspoon Pure Vanilla Extract, 2 Tablespoon Unsweetened Applesauce
- Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites hold a medium peak. Note - A medium peak stands up with a slight curl at the tip when you lift the whisk.
- Gently fold the egg whites into the bowl with the coconut mixture, being careful not to overmix, as this can deflate the egg whites and reduce the cookies' lightness.
- Using a cookie scoop or tablespoon, drop about 1 tablespoon of the macaroon batter onto the prepared sheet pan, leaving approximately 1½ inches between each macaroon.
- Bake for 14 - 18 minutes (tops will be a golden brown).
- Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.
Video
Nutrition
Calories: 125kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 72mgPotassium: 85mgFiber: 2gSugar: 9gVitamin A: 0.4IUVitamin C: 0.2mgCalcium: 4mgIron: 0.5mg
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