Coconut Macaroons are very easy and fast to make. It only takes 15-20 minutes to prepare them! Also, the recipe requires only a few ingredients, but the result is delightful.
Another plus is that coconut is a great source of manganese. An important mineral said to be good for your bone health. It’s also rich in antioxidants that are great fighters against free radicals that do damage to cells in our bodies.
Coconut Macaroons are also gluten and dairy free, so for those who try to avoid gluten, have celiac disease, or are lactose intolerant, they are an excellent dessert choice. In my recipe I also reduced the sugar portion to make them less overwhelming and reduce the unnecessary calories. I find the shredded coconut sweet enough, so a little bit of sugar goes a long way in this recipe.
Coconut Macaroons Recipe
Ingredients
- 4 egg whites
- 2 cups shredded coconut
- 1/2 cup powdered sugar
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
For chocolate covered coconut macaroons
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 350 degrees Fahrenheit or 180 Celsius.
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In a medium bowl, add egg whites.
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Beat the egg whites until they form into a very stiff form.
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Keep mixing as you slowly add powdered sugar.
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Once mixed in, add lemon zest and vanilla, and mix it all together.
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Using a spatula, mix in shredded coconut cup by cup. Gently mix it together to preserve as many air bubbles as possible.
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Using an ice-cream spoon, scoop little balls of the mixture onto a parchment paper lined cookie sheet.
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Bake for 25 minutes until the macaroons start to turn golden.
To add extra flavor to your coconut macaroons, you can dip them in melted chocolate
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Simply melt some semi-sweet chocolate chips over low heat in a small sauce pan, and dip the cooled macaroons in it. Chill for 20 minutes and enjoy this delicious dessert with some tea or coffee.
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