Thursday, June 30, 2011

Coconut Macaroons

My parents came to visit and my dad LOVES coconut. Since my kids wanted to bake something, I decided to make these coconut macaroons. They turned out so delicious.


  • 3/4 cup sugar
  • 2 1/2 cups unsweetened, shredded coconut
  • 2 large egg whites
  • 1 tsp vanilla extract
  • pinch salt
  • Semi-sweet chocolate chips (optional for chocolate macaroons)


Preheat oven 325°F. Set parchment paper on a large baking sheet. Mix all ingredients together by in a large bowl. Line baking sheet with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. Bake 16-17 minutes, rotating the baking sheet after 8 minutes, until golden brown. Store in an airtight container for up to 3 days.

You can also make chocolate macaroons by adding semi-sweet chocolate to the mix.

Once you eat one, you won't be able to stop.

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