Description
Slightly crusty exterior and chewy in the middle…Delightfully sweet and moist, plus an irresistible coconut flavor…These are what you can expect from Italian Coconut Macaroons. With just a few ingredients, you can have the best macaroons in minutes!
Ingredients
Scale
3 cups shredded coconut (sweetened)
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
Instructions
- Arrange a rack in the bottom third of the oven and preheat to 350 degrees Fahrenheit.
- To achieve that deep coconut flavor, toast the shredded coconut. Spread the coconut on a rimmed baking sheet and toast until just barely showing color. This should take about 5 minutes. Let cool slightly before using.
- In a large bowl, whisk the egg whites, vanilla, sugar, and salt. The whites and sugar should be well-combined and the mixture is frothy.
- Add the coconut and stir well.
- Line a baking sheet with parchment paper. Shape the coconut mixture into small balls (about 1 1/2 inches in diameter). Arrange them on the baking sheet, with at least an inch of space in between.
- Bake the macaroons for about 20 minutes or until golden brown.
- Let cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely.
Notes
To prevent sticking when shaping the coconut mixture into small balls, you need to get your hands wet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
