Description
These coconut macaroons are soft, chewy, and easy to make!
Ingredients
Scale
- 1 large egg white
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Heat oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the egg white, sugar, vanilla, and salt with a hand mixer on medium speed for about 1 minute, until frothy and slightly thickened.
- Gently fold in the sweetened shredded coconut until evenly mixed.
- Cover and refrigerate for 30 minutes. This helps the macaroons hold their shape while baking.
- Scoop heaping tablespoons of the mixture onto the baking sheet, spacing them about 1 inch apart. Bake 12 to 15 minutes, until the tops and edges are lightly golden. Scoop mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. A small amount of egg white may spread during baking. This is normal and does not affect the chewy texture.
Notes
- Ensure to let the mixture sit for 30 minutes for better shaping.
- Using a spatula to transfer may help retain the shape of the macaroons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 80
- Sugar: 7g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg