Ingredients for Coconut Macaroons
- 4 cups unsweetened shredded coconut
- 1 1/4 cups granulated sugar + 1 cup granulated sugar
- Extra Large Egg Whites
- Table Salt
- 2 tablespoons honey
- Vanilla
- Almond Extract
- Sweetened Coconut
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How to Make Coconut Macaroons
- Preheat oven to 350°F (175°C).
- Line 3 baking sheets with parchment paper.
- Combine 4 cups unsweetened shredded coconut and 1 1/4 cups granulated sugar in a food processor. Process until finely ground and well combined.
- In a heatproof bowl set over a pan of simmering water, whisk 4 large egg whites until warm and frothy.
- Transfer the egg whites to a stand mixer fitted with a whisk attachment.
- Add 1/4 teaspoon salt to the egg whites and beat at high speed until stiff peaks form.
- Gradually add the remaining 1 cup granulated sugar, beating until thick and glossy.
- Add 2 tablespoons honey and 1 teaspoon vanilla extract (or other extract of choice). Beat until stiff and glossy.
- Gently fold in the ground coconut mixture from step 3 and 2 1/2 cups sweetened shredded coconut.
- Using a medium-sized ice cream scoop, scoop macaroon batter onto the prepared baking sheets, leaving about 2 inches between each macaroon.
- Sprinkle a generous pinch of sweetened shredded coconut on top of each macaroon.
- Gently shape the macaroons with your fingers.
- Reduce oven temperature to 325°F (160°C).
- Bake for 23-25 minutes, or until light golden brown and still slightly soft in the center.
- Let the macaroons cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
2800g
Fat
4209g
Carbs
310g
