Description
These Valentine Coconut Macaroons are a sweet treat with a chewy center and crisp exterior, featuring coconut and a hint of almond, perfect for sharing love.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups (385g) chopped sweetened shredded coconut
- Optional: two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pulse sweetened shredded coconut in a food processor.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat egg whites, sugar, vanilla, and almond extract until foamy.
- Fold the pulsed coconut into the egg white mixture until combined.
- Use a medium cookie scoop to drop mounds onto the baking sheets.
- Bake for about 20 minutes or until lightly browned around the edges.
- Cool for 10 minutes on baking sheets, then transfer to a wire rack.
- Melt chocolate over a double boiler or in the microwave until smooth.
- Dip cooled macaroons halfway into the melted chocolate and let set.
Notes
Avoid overbeating the egg whites to maintain a light texture.
Store in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 15g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg