Coconut Macaroons
From Anna Monette Roberts, POPSUGAR Food
Ingredients
- 2 egg whites
1/2 teaspoon salt
1/2 cup superfine granulated sugar
1 teaspoon vanilla extract
1 (7-ounce) package unsweetened coconut flakes
1/2 cup mini chocolate chips, optional
Directions
- Preheat oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a very clean and dry bowl of a stand mixer, using a whisk attachment, beat egg whites on medium-high speed until foamy. Add salt, and continue to beat until they triple in volume and hold soft peaks. Continue beating while simultaneously adding sugar, 1 tablespoon at a time, until whites hold stiff peaks and look thick and glossy. Add vanilla. Turn off mixer, and fold in coconut flakes. Fold in chocolate chips, if desired.
- Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 minutes, and then transfer to a cooling rack. Store at room temperature in an airtight container for up to several days.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- About 20 cookies