Coconut Macaroons
Sweet and chewy coconut macaroons are easy to make with only 6 ingredients! Crispy golden on the outside and then dipped in chocolate, these naturally gluten free treats are irresistible.
Ingredients
- 3 large Egg whites
- ⅔ cup + 3 tablespoons Powdered sugar (100 grams total)
- 2⅔ cups Unsweetened shredded coconut
- ½ cup Ground almonds
- 1 zest of a lemon
- 10½ ounces Dark or milk chocolate - melted
Instructions
- Pre-heat the oven to 400F (205C) and line a baking sheet with parchment paper.
- In a large bowl beat the egg white until frothy. Gradually add the sugar while still mixing. Keep beating until stiff peaks have formed.
- In a small bowl mix the shredded coconut and ground almonds together, then slowly fold into the egg white mix. Add the lemon zest and gently fold it in, making sure to not overmix.
- Using a small or medium cookie scoop, spoon the macaroon mixture into mounds onto the prepared baking sheet about 1 inch apart.
- Bake approximately 20 minutes or until golden. Remove from the oven and let them cool completely before removing them from the tray.
- If you want you can melt some chocolate in a bowl and drizzle it over the macaroons or dip the tops or bottoms of the cookies in chocolate. Let the chocolate harden and enjoy!
Notes
These Coconut Macaroons will last at room temperature for 7 days in an airtight container. For longer storage, store in the refrigerator or freeze for up to 3 months.
Remember to beat the egg whites until stiff peaks form. If you do not beat your egg whites enough or you over mixed the ingredients it may cause the macaroons to spread while baking and turn out flatter than expected.
Pro Tip: Use a medium Cookie scoop to make your macaroons and place them on the baking sheet. the batch will look consistent in shape and size.
Nutrition
Calories: 233kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gSodium: 16mgPotassium: 91mgFiber: 4gSugar: 14gVitamin A: 1IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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