10 min Prep, 20 min Cook
These are the best coconut macaroons. As a coconut lover, I’ve tried dozens of coconut macaroon recipes over the years — be it for the holidays or for friends. These are my favorite. Chewy and moist on the inside, crispy and golden on the outside, they are delicious. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays.
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar. You need to whisk for about 5 min until the mixture become nice and pale.
When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut.
Preheat oven to 165 C or 325 F and line baking sheet with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.
Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes.
Enjoy with tea or coffee.
Serving Size 57.2 g
|Amount Per Serving|
|Calories 236.5 cals||12%|
|% Daily Value*|
|Kilojoules 990.8 kJ||12%|
|Fat 8.6 g||13%|
|Sodium 222 mg||10%|
|Carbohydrate 30.9 g||10%|
|Protein 9.5 g||19%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|