Description
Chewy on the inside and lightly crisp on the outside, these gluten free coconut macaroons are simple, sweet, and irresistibly toasty. Made with just a handful of pantry staples, they come together quickly and deliver rich coconut flavor in every bite.
Ingredients
Scale
- 3 cups sweetened shredded coconut (about 240 grams)
- 2/3 cup granulated sugar (about 135 grams)
- 3 large egg whites (about 90 grams)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until frothy but not stiff.
- Add the shredded coconut, granulated sugar, vanilla extract, and salt. Stir until evenly combined and fully coated.
- Using a cookie scoop or spoon, form small mounds and place them about 2 inches apart on the prepared baking sheet.
- Bake for 20 to 25 minutes, until the tops and edges are golden brown while the centers remain slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overbake, the centers should remain slightly soft when removed from the oven.
- For extra flavor, dip the cooled bottoms in melted dark chocolate and let set.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a sealed container for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 11g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: coconut macaroons, gluten free dessert, chewy coconut cookies, easy coconut treats, flourless cookies