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coconut macaroons

Coconut Macaroons

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Servings

Ingredients

  • 3 cups unsweetened shredded coconut 
  • 4 egg whites
  • 1/2 cup sugar
  • 1 vanilla bean split and essence scraped out
  • Large pinch of kosher or sea salt
  • 3 ounces bittersweet chocolate melted for dipping

Instructions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Spread coconut on 1 parchment lined sheet. Toast coconut until light golden brown.
  • While coconut is cooling, whisk egg whites, sugar, vanilla and salt, until the mixture is frothy and thick.
  • Gently fold in coconut.
  • With wet hands, form balls about 1 ½ inches in diameter.
  • Place on prepared sheet and bake for 15 minutes until golden brown.
  • If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack.
  • Melted Chocolate for Dipping
  • Line a baking sheet with parchment.
  • Dip the bottom of each macaroon in the melted chocolate and then place on lined baking sheet. Allow to cool before serving.