Description
These Valentine Coconut Macaroons feature irresistible chewy coconut goodness, simple prep, and a delightful finish with optional chocolate. Perfect for gifting or enjoying at home!
Ingredients
Scale
- 4 large egg whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups (385g) chopped sweetened shredded coconut
- Optional: Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pulse coconut in a food processor until finery chopped.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- Beat egg whites, sugar, vanilla, and almond extract until foamy.
- Fold in the chopped coconut until evenly moistened.
- Scoop rounded mounds onto prepared sheets, leaving space between them.
- Bake for about 20 minutes until lightly golden, rotating pans halfway.
- Cool on sheets for 10 minutes before transferring to a rack.
- Melt chocolate if desired, then dip cooled macaroons in it.
- Allow to set on baking sheets.
Notes
Using room temperature egg whites helps to achieve better volume when beaten.
For less sweetness, unsweetened coconut can be substituted for the sweetened version.
Store macaroons in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 macaroon
- Calories: 90
- Sugar: 13g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg