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Coconut Macaroons

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 4 large egg whites at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sweetened shredded coconut
  • 1 cup dark chocolate chips for dipping (optional)

Method
 

  1. Preheat oven to 325°F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together egg whites, sugar, vanilla extract, and salt until well combined and slightly frothy.
  3. Fold in shredded coconut until all the coconut is evenly moistened by the egg white mixture.
  4. Using a small cookie scoop or tablespoon, form mixture into mounds and place them on prepared baking sheets, spacing them about 1 inch apart.
  5. Bake for 18-22 minutes until the tops and edges are golden brown. Let cool completely on the baking sheets.
  6. If desired, melt chocolate chips in a microwave-safe bowl and dip the bottom of each cooled macaroon into the chocolate. Place on parchment paper until chocolate sets.