Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They’re wonderful for Passover and Christmas baking but can be enjoyed anytime.
Equipment
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sheet pan
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heavy saucepan
Ingredients
- 3/4 cup egg whites (from 5 large eggs)
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes (Baker’s (about 3 1/3 cups))
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
Instructions
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In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.
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The mixture should be sticky and moist, not dry.
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Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
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Preheat the oven to 300F°.
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Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
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Bake 27-30 minutes or until golden.
Nutrition
Serving: 2cookies, Calories: 129kcal, Carbohydrates: 14.5g, Protein: 2g, Fat: 7g, Saturated Fat: 5.5g, Cholesterol: 54.5mg, Sodium: 74mg, Fiber: 1g, Sugar: 13.5g
– W–W Points: 6
