These perfectly chewy coconut macaroons require just shredded coconut, egg whites, and sugar to create golden, sweet treats that are naturally gluten-free.
Recipe Details
Ingredients
- 300g unsweetened shredded coconut
- 3 large large egg whites, room temperature
- 150g caster sugar
Instructions
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Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
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In a large bowl, whisk 3 large large egg whites until foamy and slightly thickened, about 1 minute with electric beaters.
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Gradually add 150g caster sugar while continuing to whisk until mixture is thick and holds soft peaks, about 3-4 minutes.
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Fold in 300g unsweetened shredded coconut using a large spoon, mixing until evenly combined and mixture holds together when pressed.
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Using wet hands or a cookie scoop, form mixture into 15 mounds on the prepared baking sheet, spacing them 5cm (2 inches) apart.
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Bake for 18-22 minutes until golden brown on the outside but still slightly soft inside.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Store in an airtight container for up to 1 week.
Tips
Coconut Type: Unsweetened shredded coconut works best. Sweetened coconut can make them overly sweet and affect texture.
Egg White Temperature: Room temperature egg whites whip better and create more volume than cold ones.
Sugar Dissolution: Make sure sugar is fully dissolved into the egg whites for the smoothest texture.
Shaping: Wet hands prevent the mixture from sticking when forming the macaroons by hand.
Doneness Test: They should be golden brown outside but still have some give when gently pressed.
Flavor Variations: Add 5ml (1 tsp) vanilla extract or almond extract for extra flavor, or dip cooled macaroons in melted chocolate.
Storage: These keep well and actually improve in texture after a day, becoming more chewy and flavorful.