Description
These Valentine Coconut Macaroons are irresistible with their chewy coconut and almond flavor. Quick to prepare, they make perfect gifts or sweet treats for any celebration.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups chopped sweetened shredded coconut (385g)
- 2 bars (4 ounces each or 226g) semi-sweet chocolate, optional
Instructions
- Pulse the shredded coconut in a food processor until finer.
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
- Beat the egg whites, sugar, vanilla, and almond extract until frothy.
- Fold in the pulsed coconut until evenly moistened.
- Scoop 1.5 tablespoons of the mixture onto prepared baking sheets.
- Bake for about 20 minutes until golden brown, rotating pans halfway.
- Cool on baking sheets for 10 minutes before transferring them to a wire rack.
- Melt chocolate and dip the bottom of each macaroon, then set on sheets to cool.
Notes
Egg whites should be at room temperature for the best texture.
Use finely shredded coconut for compact macaroons.
Keep an eye on baking time to avoid tough macaroons.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 11g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg