Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing.
It’s also a particular favorite for people who avoid gluten.
As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don’t mind cracking, a batch of sweet macaroons can be yours in less than half an hour.
- 3 cups shredded coconut
- 4 large egg whites
- 1/2 cup coconut sugar
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
- Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
- Whisk the egg whites, coconut sugar, vanilla, and salt. Place the egg whites, coconut sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
- Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.