Coconut macaroons are the surprising gluten-free cookie recipe that don't leave you wanting. The egg white meringue coats the chewy coconut flakes, and the mixture bakes into fluffy, toasted-top cookies.
The sugary meringue deflates and dissolves, paving the way for fleshy, tropical-flavored coconut flakes. I recommend purchasing unsweetened coconut flakes in the bulk bins of a natural food store. They have a fresher flavor and texture, plus it lets you control the sweetness of the cookies.
My favorite add-in is mini chocolate chips. But I also dream of dates and pecans. What are your favorite things to add to coconut macaroons?
Read on for the recipe.
2 egg whites
1/2 teaspoon salt
1/2 cup superfine granulated sugar
1 teaspoon vanilla extract
1 (7-ounce) package of unsweetened coconut flakes
1/2 cup mini chocolate chips, optional
- Preheat oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a very clean and dry bowl of a stand mixer, using a whisk attachment, beat egg whites on medium-high speed until foamy. Add salt and continue to beat until they triple in volume and hold soft peaks. Continue beating while simultaneously adding sugar, one tablespoon at a time, until whites hold stiff peaks and look thick and glossy. Add vanilla. Turn off mixer and fold in coconut flakes. Fold in chocolate chips, if desired.
- Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 minutes, then transfer to a cooling rack. Store at room temperature in an airtight container for up to several days.
- Desserts, Cookies
- North American
- About 20 cookies