These Coconut Macaroons are soft and chewy, perfectly moist and super simple to throw together.
They taste especially amazing dipped in chocolate and drizzled with caramel.
– Coconut – All-Purpose Flour – Sugar
Line a baking sheet with parchment paper or a silicone baking mat and set aside. (Note: do not use wax paper as the macaroons will stick)!
In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.
Using a small ice cream scoop or two spoons, scoop about 1 ½ tablespoons of the coconut mixture onto the prepared baking sheet, keeping them 2" apart.
Bake in a preheated oven for 20-22 minutes, or until golden brown on the bottoms and edges. Remove from the oven and let cool completely.
Meanwhile, place the chocolate into a microwave safe bowl and heat on high for 30 seconds at a time, stirring between heating, until the chocolate is melted and smooth.
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