The Homemade Coconut Macaroons Recipe Coconut macaroons are simple to make and completely wheat-free. I’ve omitted chocolate from my version so that they remain a light treat.
1 large egg white
1⁄2 cup sugar
pinch of salt
1⁄2 tsp pure vanilla extract
4oz (100g) sweetened, shredded coconut
1 Preheat the oven to 325°F (160°C).
2 In a large bowl with an electric hand mixer, whisk the egg whites until stiff. Add the sugar a little at a time, whisking between each addition, until the sugar is combined and the mixture is thick and glossy.
3 Add the salt and vanilla extract, and briefly whisk again to blend.
4 Gently fold in the coconut. Cover and refrigerate for 2 hours to firm up. This will also allow the shredded coconut to hydrate and soften.
5 Line a baking sheet with parchment or wafer paper. Place heaping teaspoons of the mixture onto the baking sheet; try to keep the mixture in a small heap.
6 Bake in the middle of the oven for 15–20 minutes, until golden brown in places.
7 Leave the macaroons to cool on the sheets for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.
8 STORE These macaroons will keep in an airtight container for 5 days.
|Homemade Coconut Macaroons|