Description
These Valentine Coconut Macaroons feature a crispy exterior and a chewy center, blending delightful coconut flavor with chocolate dipping. Ideal for sharing on special occasions and packed with nostalgia, they make for irresistible homemade treats.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 4 and 3/4 cups (385g) chopped sweetened shredded coconut
- Optional: Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
Instructions
- Pulse shredded coconut in a food processor to chop into smaller bits.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a bowl, combine egg whites, sugar, vanilla, and almond extract; beat until foamy.
- Fold in chopped coconut until evenly coated.
- Scoop 1.5 tablespoons of the mixture onto baking sheets, spaced 2 inches apart.
- Bake for about 20 minutes until lightly browned, rotating pans halfway through.
- Cool on baking sheets for 10 minutes before transferring to a wire rack.
- Melt chocolate and dip the bottoms of the macaroons, drizzling extra over the top if desired.
- Allow chocolate to set and enjoy fresh or store appropriately.
Notes
Do not overbeat the egg whites; keep them foamy for the right texture.
Store at room temperature for up to 3 days in an airtight container.
For longer storage, freeze them well wrapped for up to 3 months.
Nutrition
- Serving Size: 1 macaroon
- Calories: 135
- Sugar: 11g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg