Ingredients
- 3 cups sweetened shredded coconut
- 4 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- (Optional) 4 oz melted dark or milk chocolate for dipping
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together egg whites, sugar, vanilla, and salt until slightly frothy.
- Stir in the shredded coconut until fully coated.
- Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18–22 minutes, or until the tops are lightly golden.
- Remove from oven and let cool completely on the baking sheet.
- (Optional) Dip the bottoms in melted chocolate and place them on parchment to set.
Enjoy your chewy, golden pile of coconut macaroons! 🥥✨
Would you like me to make this version chewy inside & crispy outside, or more of a soft melt-in-your-mouth style?