Ingredients for Traditional Coconut Macaroon
- 1 ½ cups powdered sugar
- Sweetened Coconut
- Egg White
- Vanilla Extract
- Salt
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How to Make Traditional Coconut Macaroon
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form.
- Reduce mixer speed to low. Gradually add vanilla extract, then powdered sugar, mixing until fully incorporated and the mixture is smooth and glossy.
- Gently fold in the shredded coconut, about a cup at a time, until evenly distributed.
- Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Let the macaroons cool completely on the baking sheet before serving. Garnish with cinnamon, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
14g
Carbs
3g
