Description
Coconut Macaroons made with wide coconut chips are the perfect combo of crunchy and chewy. Recipe adapted from Alice Medrichs Coconut Saras. Gluten-free.
Ingredients
- 4 large egg whites (1/2 cup)
- 1/2 cup sugar (see notes)
- 2 teaspoons vanilla extract (sub out 1/2 teaspoon of the vanilla for almond extract if desired)
- 1/4 teaspoon salt
- 4 cups, 225 grams, wide unsweetened coconut flakes or sometimes called coconut chips
Instructions
- Place 1 inch of water in a small pot and bring to a simmer on the stove.
- In a medium bowl heat-proof bowl, whisk egg whites with sugar, vanilla, and salt.
- Set the bowl over the simmering water (not touching). Whisk for 5 minutes until the mixture is warm, expanded and frothy. Fold in the coconut flakes and stir in for 3 minutes until the coconut is fully coated and melts down a bit. Turn the heat off and leave the bowl over the water for 20 minutes, stirring a few times- don’t skip this step; this allows the coconut to soften and absorb the liquid. The coconut flakes will become slightly translucent. While this sits, preheat the oven to 350F.
- Make walnut-sized balls, by pressing into a small 1-ounce cookie scoop (about 2 tablespoons portions) or use wet hands to compress them into balls. Place on a parchment paper on a baking sheet. They can be a little wiley- but as long as the coconut is touching, they will adhere- so even if they lose their shape, they still manage to stick together. Alternatively, you can pile them in little mounds if that is easier.
- Bake on the middle for 5 minutes at 350F, ****then lower oven temp to 325F and bake for 14-15 minutes. Turn the tray of cookies halfway through. The macaroons will be toasty and golden brown. Let cool 10 minutes before moving.
- Dip in optional melted chocolate and sprinkle with flaked salt.
Notes
Sugar: We keep these very lightly sweetened. Feel free to add another ¼ cup of sugar if you prefer a sweeter cookie. If adding the melted dark chocolate, this lightly sweetened version really works here!
Variations: Leave out 1/2 cup of the coconut flakes and replace with 1/2 cup’s worth of additions (after the coconut has soaked for 20 minutes) such as cocoa nibs, sliced almonds, pumpkin seeds, candied ginger or whatever sounds good. A sprinkle of flaked salt on these before baking is really yummy.
Chocolate Dipped: After the macaroons cool, melt dark chocolate chips in a microwave-safe bowl, dip the bottom or half of the cookie in the melted chocolate, and set on a silicone mat or parchment to harden. Drizzle melted chocolate over the top using the prongs of a fork if desired, with a sprinkle of flaked salt.
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 5.9 g
- Sodium: 44.1 mg
- Fat: 8 g
- Saturated Fat: 7.2 g
- Carbohydrates: 8.3 g
- Fiber: 1.6 g
- Protein: 1.5 g
- Cholesterol: 0 mg