Ingredients
Scale
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 1â…“ cups sweetened shredded coconut
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup semi-sweet chocolate chips, (optional)
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites and vanilla until they become white and fluffy.
- Add the coconut, sugar, flour, and salt to the bowl and mix thoroughly.
- Drop tablespoon-sized portions of the coconut mixture onto the lined baking sheet.
- Bake at 325° for 20-22 minutes or until the tops and edges turn golden brown. Allow cooling on a wire rack.
- For chocolate-dipped macaroons, melt the chocolate chips in a heatproof bowl, stirring every 30 seconds until smooth. If needed, add a bit of coconut oil for a thinner consistency.
- Dip the bottoms of the macaroons in the melted chocolate and let cool on parchment paper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For the best texture, use room temperature egg whites.
Ensure the chocolate is fully melted to avoid any lumps when dipping the macaroons.
Store leftovers in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 125
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg