Coconut Macaroons
These are the easiest macaroons I've ever made and had a great caramelized flavor on the outer edges. I also used homemade vanilla extract and loved the flavor in these macaroons.
These are the easiest macaroons I've ever made and had a great caramelized flavor on the outer edges. I also used homemade vanilla extract and loved the flavor in these macaroons.
- Carbohydrate 14.2387867791363 g
- Cholesterol 0 mg
- Fat 5.8784887697775 g
- Fiber 0.744174981375 g
- Protein 1.07585073808 g
- Saturated Fat 5.20394608364633 g
- Serving Size 1 1 Serving (29g)
- Sodium 76.6930836378333 mg
- Sugar 13.4946117977613 g
- Trans Fat 0.360647841209 g
- Calories 110 calories
Step-by-step
- Preheat oven to 325 degrees. (do not overheat oven as these need to cook at a slower pace to avoid burning the coconut).
- Spray a miniature muffin tin with non-stick spray.
- In a mixing bowl add sugar, vanilla, salt and egg whites. Mix at medium speed for 3-5 minutes until sugar looks to be dissolved. Fold in the coconut a little at a time using a rubber spatula.
- Using a small spoon, gently place some mixture into each well of the miniature muffin tin filling each to the top of the well but don't overfill. Place in the preheated oven and bake approximately 20 minutes or until coconut is evenly toasted on top. Remove from oven and allow to cool 10 minutes. Gently run a small knife around he edges of each macaroon to loosen and then gently lift each out and place on a cool plate to finish cooling. (if you try to turn the pan upside down and dump them out, they will most likely fall apart so use the loosen and lift out method to avoid this.
- As an option, you can drizzle some melted chocolate stripes across the top of the cookies after they have cooled.
Egg whites whipped with granulated sugar create a stable meringue base that dictates the internal moisture of coconut macaroons. Beating the whites and sugar at medium speed for three to five minutes dissolves the crystalline structure, preventing gritty textures in the final cookie. Sweetened shredded coconut contains added moisture and humectants, which interact with the egg proteins during the bake. Regulating the oven temperature to 325 degrees Fahrenheit prevents the high-fat coconut oils from scorching before the interior proteins set. Miniature muffin tins serve as a structural mold to keep the loose shreds uniform, though a standard parchment-lined sheet pan functions adequately if spacing is maintained to encourage edge caramelization. Storing these confections properly changes their physical state over time. Placed in an airtight container at room temperature for twenty-four hours, the exterior crust absorbs residual moisture from the interior shreds. This moisture redistribution softens the outer shell, shifting the texture from crisp and chewy to uniformly tender. For optimal structural integrity, consume them within four days or freeze them for up to one month.
