Soft Coconut Macaroons
Soft & Chewy Coconut Macaroons made with egg whites, sugar, flour & coconut for a delicious coconut cookie everyone adores!
Servings: 36 cookies
Calories: 48kcal
Ingredients
- 4 egg whites
- 2 ⅔ cup sweetened flake coconut
- ⅔ cup sugar
- ¼ cup all purpose flour
- ½ tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
Instructions
- Prep: Preheat oven to 325°F. Line two baking sheets with parchment paper (or silicon mats) and set them aside.
- Dough: In a large bowl, whisk the egg whites for two minutes until the mixture is light and fluffy. Add in the coconut flakes, sugar, and flour, stir well. Add in the vanilla and almond extract, and salt. Mix again until combined.
- Bake: Scoop dough using a 1.5 TBSP (medium) cookie scoop onto the baking sheets. Place the cookies in the preheated oven and bake for 18-20 minutes.
- The cookies will be golden in color when done. Let them cool for 5 minutes before transferring them to wire racks to cool completely. Enjoy!
Notes
Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Store the cookies at room temperature for up to 1 week.
For longer storage, place the cookies in an airtight container or ziplocked bag, freezer for up to 3 months.
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 40mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 0.1mg