Description
These First-Place Coconut Macaroons are chewy, golden bites of coconut bliss—sweet, simple, and made with just a handful of pantry staples. Perfectly crisp on the outside and tender inside, they’re a winning treat for holidays, bake sales, or any coconut lover’s cravings.
Ingredients
Instructions
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Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
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In a mixing bowl, combine shredded coconut, sugar, flour, and salt.
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In a separate small bowl, whisk egg whites and vanilla extract until frothy.
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Stir egg mixture into the coconut mixture until evenly moistened.
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Drop by rounded tablespoonfuls onto the prepared baking sheet, spacing about 1 inch apart.
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Bake for 18–20 minutes, or until edges are golden brown.
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Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely
Notes
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For extra flavor, dip the bottoms in melted dark chocolate.
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Store in an airtight container at room temperature for up to 5 days.
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Can be made gluten-free by using a GF flour blend or omitting flour altogether for a denser texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
