Description
Delicious and tender coconut macaroons, perfectly baked and golden.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- ½ cup granulated sugar
- 1 large egg white (1 ounces / 40 grams)
Instructions
- Mix the dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Combine the shredded coconut, granulated sugar, and egg white in a bowl and mix with a spoon until evenly moist and compact. Let the mixture rest for 5 minutes so the coconut absorbs the egg white and it’s easier to shape.
- Shape the cookies: Take small amounts of the mixture and close your hand around it to form small balls. Do not roll between your palms — just gently press to compact with one hand. You should get about 12–16 balls. If the balls don’t hold together, your egg white may have been small. Stir in a little more egg white, about half at a time, just until the mixture compacts when you close your hand. Don’t add too much, or the macaroons may spread.
- Bake: Place the balls on the baking sheet, leaving space between them. Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden on top and underneath.
- Cool and enjoy: Let the cookies cool for a few minutes before serving. They will set as they cool and stay tender inside.
Notes
- Ensure the egg white is ample for binding the ingredients.
- These macaroons can be stored in an airtight container for several days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 7g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg