Coconut Macaroons

5 from 3 votes

These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!

Prep Time15

Cook Time15

Total Time30

Servings: pieces

Author: Bea & Marco

Ingredients

Wet Ingredients

2 large egg whites , room temperature
⅓ cup sugar (65 g)
1 teaspoon vanilla extract
pinch of salt

Dry Ingredient

2 cup unsweetened desiccated coconut (140 g)

Optional

1 cup semisweet chocolate (100 g), melted for dipping and drizzles

Instructions

Here We Go!

Add all wet ingredients into a bowl and whisk everything together until you get a thick mixture. This will take a few minutes so use a handheld whisk. Now simply add in the coconut and fold everything together using a spatula.
Scoop the mixture onto a baking tray lined with parchment paper, using a 1 ½ tablespoon (20 ml) ice cream scoop.
Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown, at middle rack with fan off. Remove from the oven and leave to cool completely on a rack.

Chocolate

Melt chocolate in a bowl, in a microwave or using bain marie method. Take 2-3 tablespoon and place in a piping bag. Dip the bottom of the macaroons in the chocolate in the bowl and place them on a tray with parchment paper. Drizzle the top with more chocolate from the piping bag.
Leave for it to set (if you can wait that long) and enjoy!

Notes

Use spoon and level method when measuring the desiccated coconut (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Refer to my post above for tips on how to get it right

Nutrition