Description
Deliciously chewy coconut macaroons that are easy to make!
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- ½ cup granulated sugar
- 1 large egg white (1 ounces / 40 grams)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine 1 cup unsweetened shredded coconut, ½ cup granulated sugar, and 1 large egg white. Mix with a spoon until evenly moist and compact.
- Let the mixture rest for 5 minutes so the coconut absorbs the egg white, making it easier to shape.
- Take small amounts of the mixture and close your hand around it to form small balls. Do not roll between your palms — just gently press to compact with one hand. You should get about 12–16 balls. If the balls don’t hold together, stir in a little more egg white, about half at a time, just until the mixture compacts when you close your hand. Don’t add too much, or the macaroons may spread.
- Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden on top and underneath.
- Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.
Notes
- For a better shape, ensure the egg white is sufficient to bind the ingredients.
- These macaroons can also be dipped in chocolate for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg