Ingredients:
- 3 cups shredded coconut (sweetened or unsweetened, based on preference)
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional:
- Melted chocolate for dipping or drizzling
Instructions:
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- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and a pinch of salt. Mix everything together until well combined.
- Shape the Macaroons: Using a spoon or a small ice cream scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet. You can also use your hands to shape them if necessary.
- Bake: Bake the macaroons in the preheated oven for 15-20 minutes, or until the edges and tops start to turn golden brown.
- Cool: Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Optional Chocolate Dip or Drizzle: If you want to add chocolate, melt some chocolate in a microwave-safe bowl or using a double boiler. Dip the bottom of each macaroon into the melted chocolate, or drizzle the chocolate over the tops. Place them back on the parchment paper until the chocolate sets.
- Serve or Store: Serve the coconut macaroons as they are, or after the chocolate has set. They can be stored in an airtight container for up to a week.
Enjoy your homemade coconut macaroons, a simple yet indulgent treat!