Description
Indulge in these delightful coconut macaroons, perfectly chewy on the inside and golden brown on the outside. With a hint of vanilla and optional almond extract, these treats are a sweet escape. Dip them in chocolate for an extra layer of decadence!
Ingredients
Scale
- 2 2/3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 ounces semi-sweet chocolate (for dipping, optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine the sweetened shredded coconut, granulated sugar, all-purpose flour, and salt. Stir until well mixed.
- In a separate bowl, whisk the egg whites until frothy.
- Add the vanilla extract and almond extract (if using) to the egg whites and mix well.
- Pour the egg white mixture into the bowl with the dry ingredients and gently fold until combined.
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the coconut mixture and form it into a mound on the baking sheet, spacing them about 1 inch apart.
- Shape the tops into peaks for a classic look.
- Bake for 20-25 minutes, or until golden brown on the edges.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- (Optional) For chocolate dipping, melt the semi-sweet chocolate in a microwave-safe bowl.
- Dip the bottom half of each macaroon into the melted chocolate and place back on the parchment-lined sheet to set.
Notes
- Store any leftover macaroons in an airtight container at room temperature for up to a week.
- They can also be frozen for longer storage; just make sure to separate layers with parchment paper to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes