Coconut Macaroons

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  • 14 ounces sweetened coconut
  • 4 egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla and/or almond extract
  • 1/4 teaspoon salt
  • Optional: chocolate chips, almonds, or hazelnuts
  • Optional: semi-sweet chocolate

Toast the coconut under the broiler.

Whisk the egg whites, and slowly add the sugar.

Add the extract and salt, and keep whisking until thickened (but not forming peaks).

Preheat the oven to 350 degrees Fahrenheit.

Cover the baking sheet with parchment.

Spoon the golf-ball sized balls of macaroon onto the sheet. Optionally, hide a chocolate chip, almond or hazelnut inside each macaroon.

Bake each for 18-20 minutes.

Let stand on the cookie sheet for another 5 minutes.

Finish cooling on wire rack.

Optionally, melt semi-sweet chocolate in a double-boiler and drizzle a little chocolate over each macaroon.

Serves: about 2 dozen macaroons

Preparation time: ~60 minutes