Sadia Hussain

Coconut Macaroon Recipe

Crispy on the outside, chewy on the inside, and so coconut-y!

Since my mom and husband both love coconut macaroons, I started on my own macaroon journey: baking...and eating several batches! I'm so pleased with this recipe and I know you will be too.


These macaroons are gluten free and dairy free, so if you are cutting back on gluten and dairy, they are a perfect, sweet treat. You will love this recipe because it requires only 4 ingredients and it is so quick and easy to put together.


Now that the holiday season is approaching, bake a batch of these remarkably delicious macaroons and wow your family and friends!

Coconut Macaroon Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

45 Minutes

INGREDIENTS

• 2 egg whites, beaten until frothy
• 1/2 teaspoon salt
• 3 cups coconut, sweetened, desiccated (I use Baker's)
• 3/4 cup sugar

METHOD

  1. Preheat oven to 180C/350F.

  2. In a large bowl, mix egg whites and salt and set aside.

  3. In a food processor, fitted with a metal blade, whiz 2 cups of coconut with sugar to break down the coconut into smaller shreds resembling course crumbs.

  4. Add the 2 cups coconut to egg whites and salt.

  5. Add the 1 cup remaining coconut to the bowl and mix until combined.

  6. Make mounds, place on baking sheet and bake for 20-25 minutes.

  7. Cool completely before storing in an airtight container.

Tips and Bits

Once cooled, you can dip the bottom of these macaroons in melted semi-sweet or dark chocolate.


You can tweak the sugar to your taste.

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