Coconut Macaroons

Coconut Macaroons


A delicious coconut treat that is crisp on the outside and chewy on the inside; coconut macaroons are easy to make with only 6 ingredients and can be made in under an hour.

Coconut Macaroons

Ingredients                                       Makes: approx. 30 cookies
2 cups unsweetened shredded coconut (200g bag)
3/4 cup organic sugar
3 Tbsp all-purpose flour
1/5 tsp sea salt
3 large egg whites
3/4 tsp vanilla extract

Preheat oven and prepare cookie trays. Arrange a rack close to the top of the oven and then turn the oven on to 325°F. Line two cookie trays with parchment paper.

Combine dry ingredients. In a medium bowl combine the coconut, sugar, flour and sea salt.

Add wet ingredients. Separate the eggs whites from the yolks and then discard the yolks. Add only the egg whites to the dry ingredients along with the vanilla; mix well.

Shape the macaroons. With lightly wet hands to prevent sticking, form rounded teaspoon-sized balls and then transfer onto the lined baking sheets.

Bake. Bake at 325°F for 18 to 20 minutes or until golden brown. Cool on a wire rack. Cookies keep in the fridge for up to 1 week.

*Note: If using sweetened coconut, reduce the amount of sugar by 3 Tablespoons.

Recipe shared by: J. Marshall

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