Description
Enjoy the irresistible flavor of these Valentine Coconut Macaroons, combining coconut, a touch of almond, and optional chocolate. Perfect for sharing or enjoying as a cozy treat!
Ingredients
Scale
- 4 large egg whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups (385g) chopped sweetened shredded coconut
- Optional: Two 4-ounce semi-sweet chocolate bars (226g)
Instructions
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- Pulse shredded coconut in a food processor for finer texture.
- Beat egg whites, sugar, vanilla, and almond extract until frothy.
- Fold in the chopped coconut until moistened.
- Scoop mixture onto prepared baking sheets, leaving space between cookies.
- Bake for about 20 minutes until golden brown.
- Cool on baking sheets before transferring to wire racks.
- Melt chocolate and dip or drizzle over cooled macaroons.
Notes
Store macaroons in an airtight container for up to 3 days at room temperature or refrigerate for a week.
For freezing, individually wrap macaroons and place in a freezer-safe container to keep for up to 3 months.
Chilling the mixture for 30 minutes may prevent macaroons from spreading too much during baking.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 12g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg