Coconut Macaroons
Not the sandwich cookie from France that is incredibly challenging to make but the easy to whip up cookie with coconut. These coconut macaroons are not only gluten free, nut free, and dairy free, but are fabulously delicious and addicting!
Equipment
- Food processor (optional)
Ingredients
- 496 grams Shredded, sweetened coconut
- 112 grams Granulated sugar
- 5 each Egg whites or 150 grams
- Dark chocolate optional garnish
Instructions
- Preheat the oven to 350*F and prepare a sheet pan with a sprayed piece of parchment or with a silicone baking mat.
- Chop or blend in a food processor the coconut until short strands.
- Combine the sugar and egg whites in a pot and cook on low while constantly stirring until the sugar dissolves. Remove from heat.
- Stir in the coconut and allow to cool.
- Using a scoop or a spoon scoop out balls of the batter (dough..?) and onto your prepared pan about 1.5" in diameter. All 24 can fit on a half sheet pan. These do not spread, but nice, even spacing allows proper and even browning. Don't forget to pack the batter in the scoop so the macaroons don't crumble easily.
- Bake for 30 minutes rotating halfway through or until mostly golden brown. Allow to cool completely.
- Melt the chocolate and either dip the macaroons or drizzle the chocolate on top.
Nutrition
Calories: 122kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 55mgPotassium: 70mgFiber: 1gSugar: 14gVitamin C: 0.1mgCalcium: 3mgIron: 0.4mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!