Coconut Macaroons
Chewy coconut macaroons with or without chocolate chips. A Christmas tradition for many families, these cookies are a great way to use up leftover egg whites.
Chewy coconut macaroons with or without chocolate chips. A Christmas tradition for many families, these cookies are a great way to use up leftover egg whites.
- Carbohydrate 7.66456866666667 g
- Cholesterol 1.495 mg
- Fat 4.43701016666667 g
- Fiber 1.24841662629445 g
- Protein 0.876532833333333 g
- Saturated Fat 3.75192358333333 g
- Serving Size 1 1 Serving (19g)
- Sodium 34.4601222222222 mg
- Sugar 6.41615204037221 g
- Trans Fat 0.336961483333333 g
- Calories 71 calories
Step-by-step
- Preheat oven to 300 degrees
- Lightly coat baking sheets with cooking spray
- In a large bowl, whisk together egg whites and salt until foamy
- Gradually add the sugar and whisk until shiny
- Whisk in vanilla
- Fold in coconut and chocolate chips (if using)
- Use a spoon or your hands to create 1-inch size macaroon balls and drop about 1-inch apart on greased cookie sheets
- Bake, rotating sheets halfway through, until macaroons are starting to turn golden brown (about 20-25 minutes)
- Remove from oven and immediately transfer cookies to a wire rack and completely cool
- Cookies can be stored in and airtight container at room temperature up to 1 week.
Coconut macaroons are a classic treat that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer them with or without chocolate chips, these macaroons are sure to be a hit.
I love making coconut macaroons because they are so versatile. I often make them for Christmas, but they are also great for Easter, birthdays, or any other special occasion. They are also a great way to use up leftover egg whites. If you are looking for a delicious and easy dessert, I highly recommend trying coconut macaroons.
