Ingredients for Ginger Coconut Macaroons
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How to Make Ginger Coconut Macaroons
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine 2 cups sweetened shredded coconut, ½ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons ground ginger, 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger), and ¼ teaspoon salt. Mix well to combine.
- In a separate bowl, whisk 2 large egg whites until soft peaks form.
- Gently fold the egg whites into the coconut mixture until just combined. Be careful not to overmix.
- Drop by heaping tablespoons (about 2 tablespoons each) onto the prepared baking sheets, leaving 2 inches between each macaroon.
- Bake for 18-20 minutes, or until the edges are golden brown and the bottoms are lightly toasted. Rotate baking sheets halfway through for even baking.
- Let the macaroons cool completely on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
27g
Carbs
3g
