Only four ingredients – coconut, egg whites, sugar, and vanilla – in this recipe for Easy Coconut Macaroons. They’re naturally gluten-free and a great way to use the leftover egg whites from my recipe for Gluten-Free Royal Chocolate Chip Cookies.
These macaroons take 30 minutes (10 min prep, 20 min bake) from start to finish and yield about 30 macaroons.
Ingredients
- 3 egg whites
- 1 t vanilla extract
- ½ C sugar
- 4 C unsweetened shredded coconut
Directions
Preheat oven to 325 degrees.
Beat egg whites and vanilla until soft peaks form. Gradually add sugar, continuing to beat. Mixture should be thick and glossy. Fold in coconut. Use a 1.5 T cookie scoop or drop by comparably sized spoonfuls onto a parchment-covered baking sheet. (You can also shape gently into balls with your hands after scooping with a regular spoon.)
Bake your Easy Coconut Macaroons at 325 degrees for 20 minutes. Remove from oven and allow to cool on rack.
Feel free to play with this recipe and add mini chocolate chips, lemon zest, almond extract, or dip in/drizzle with melted chocolate.
Enjoy!
