Coconut Macaroons
Edit

Coconut Macaroons

Macaroons - Coconutty with a soft centre and chocolate drizzle all over. What's not to love?
www.planestoplates.com/coconut-macaroons/

Meeth Nihan

Ingredients

24-serving
  1. 4 - 5 cups coconut sweetened , shredded (Preferably toasted)
  2. 4 egg whites large
  3. 1/2 cup sugar
  4. 1 teaspoon vanilla
  5. 1/2 teaspoon almond extract (Optional)
  6. 1/4 teaspoon salt
  7. Almonds (Optional)
  8. Raisins (Optional)

Method

30 mins
  1. Blank step
    Add Photo

    Place the oven rack in the bottom third of the oven and preheat to 350°F.

  2. Blank step
    Add Photo

    Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons.

  3. Blank step
    Add Photo

    Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.

  4. Blank step
    Add Photo

    Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want.

  5. Blank step
    Add Photo

    Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven.

  6. Blank step
    Add Photo

    Bake the macaroons for 15-20 minutes until golden,

  7. Blank step
    Add Photo

    Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

  8. Blank step
    Add Photo

    Once baked, drizzle with some chocolate.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap