Coconut macaroons
Units
Temperature
Servings
Ingredients
- 4 large egg whites, about 120 g rounded
- 100 g granulated sugar rounded
- 1 g fine salt rounded
- 5 ml vanilla extract rounded
- 2 ml almond extract, optional (optional) rounded
- 300 g sweetened shredded coconut rounded
Method
Method
- Heat the oven to 175°C and line two sheet pans with baking parchment.
- Beat the egg whites, sugar, salt, vanilla and optional almond extract for 2 to 3 minutes, until thick and frothy but not stiff.
- Fold in the coconut until every strand is moistened. Rest for 5 minutes.
- Scoop 24 compact mounds onto the pans. Pinch the tops lightly so the edges brown.
- Bake for 18 to 24 minutes, swapping the pans halfway through, until the tips and bases are deep golden.
- Cool on the pans for 10 minutes, then transfer to a rack.
Notes
- The mixture should hold a mound when squeezed. If loose, wait another 5 minutes before adding more coconut.
- For a naturally gluten-free batch, verify that the extracts and coconut carry suitable labels.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
