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Easy Coconut Macaroon Cookies Recipe

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2Ingredient Coconut Macaroons Recipe (GlutenFree Cookies) Melanie Cooks
2Ingredient Coconut Macaroons Recipe (GlutenFree Cookies) Melanie Cooks from www.melaniecooks.com

Description

Coconut macaroon cookies are a sweet and chewy treat that are perfect for any occasion. They have a crispy exterior and a soft, chewy interior that is packed with coconut flavor. These cookies are easy to make and require only a few ingredients.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

The ingredients you will need for this recipe are:
  • 3 egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sweetened shredded coconut

Equipment

To make these coconut macaroon cookies, you will need:
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Electric mixer
  • Spatula

Method

Follow these simple steps to make these delicious coconut macaroon cookies:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the egg whites until they are frothy using an electric mixer.
  3. Add in the sugar, salt, and vanilla extract, and continue to beat until stiff peaks form.
  4. Gently fold in the shredded coconut until it is evenly mixed into the egg white mixture.
  5. Drop spoonfuls of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
  6. Bake for 18-20 minutes or until the cookies are golden brown.
  7. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These coconut macaroon cookies are best stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

Nutrition Info

This recipe makes approximately 24 cookies. Each cookie contains:
  • Calories: 75
  • Fat: 4g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 47mg
  • Carbohydrates: 9g
  • Fiber: 1g
  • Sugar: 8g
  • Protein: 1g

Recipes FAQ

What can I use instead of shredded coconut?

If you don't have shredded coconut, you can use desiccated coconut instead. You can also use coconut flakes, but make sure to chop them up so they are smaller.

Can I add chocolate to these cookies?

Yes, you can add melted chocolate to these cookies for an extra indulgent treat. Simply dip the cooled cookies in melted chocolate and allow them to set before serving.

Can I make these cookies without sugar?

You can substitute the granulated sugar for a natural sweetener like honey or maple syrup, but the texture of the cookies may be slightly different.

Recipe Tips

  • Make sure to beat the egg whites until stiff peaks form to ensure the cookies have the right texture.
  • Use parchment paper to line the baking sheet to prevent the cookies from sticking.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature to keep them fresh for longer.

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