Coconut Macaroons

Coconut Macaroons
Macaroons are often confused with macarons, but both are very different. It's both crunchy and chewy and happens to be gluten-free too!
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Coconut Macaroons

Ingredients

  • 3 large egg whites (room temp)
  • 1 ¼ cups caster sugar
  • pinch of salt
  • ½ teaspoon vanilla extract
  • 1 ½ cups desiccated coconut

How to make

  • Preheat the oven to 160 degrees Celsius.
  • Lightly grease a cookie sheet and line with baking parchment paper.
  • Place the egg whites into a large mixing bowl and whisk on medium speed with an electric mixer until the egg whites are foamy.
  • Gradually add in the sugar while continually beating.
  • Once all the sugar has been added, add the salt and vanilla and continue whisking until the mixture is glossy and forms stiff peaks.
  • Using a spatula gently fold through ½ a cup of coconut at a time until it is well combined and be careful not to over mix.
  • Using two tablespoon, place dollops of the mixture 3 cm apart onto the lined cookie sheet.
  • Bake in the oven for 15-20 minutes, or until the bottoms are golden brown and the tops are lightly browned.
  • Allow the macaroons to cool for 1-2 minutes before transferring them onto a cooling rack to cool completely.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

You might also like these recipes

Blueberry and Vanilla Pancakes
Healthy Green Piña Colada
Sunny carrot salad