Description
These Valentine Coconut Macaroons are sweet, chewy treats bursting with coconut flavor. Perfect for sharing, they’re simple to make and a delight to enjoy with loved ones.
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 the sweetened shredded coconut to finer pieces.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- Beat egg whites, sugar, vanilla, and almond extract until foamy.
- Fold in pulsed coconut until evenly moistened.
- Scoop and shape mixture onto baking sheets, spacing them apart.
- Bake for about 20 minutes until lightly browned.
- Cool macaroons on sheets for 10 minutes and then transfer to wire racks.
- Melt chocolate and dip bottoms of cooled macaroons, then let set.
Notes
Store macaroons covered at room temperature for up to three days.
If freezing, ensure they’re fully cooled and in an airtight container.
Avoid over-beating the egg whites for best texture.
Nutrition
- Serving Size: 1 macaroon
- Calories: 109
- Sugar: 10g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg