Easy Coconut Macaroons
Crunchy on the outside and soft and chewy within, these coconut macaroons are impossible to resist and take just 20 minutes to make!
Serving: 24
Calories: 113kcal
Ingredients
- 240 g unsweetened shredded dry coconut
- 4 egg whites
- 120 g granulated sugar, or fine demerara sugar
- 1 teaspoon almond extract
- a pinch of salt
- 100 g dark chocolate, melted
Instructions
- Preheat oven to 325°F/160°C. Line a large baking tray with parchment paper.
- In a large bowl beat the egg whites with the sugar, almond extract and a pinch of salt. Gently incorporate coconut and give a good mix.
- With the help of an ice cream scoop or a spoon, scoop out the mixture and place on the lined baking tray.
- Bake the coconut macaroons for about 15-20 minutes, until lightly golden brown.
- Allow to cool completely on the baking tray before enjoying.
- If you like, drizzle with optional melted chocolate and allow to set before serving.
- Store in an airtight container in the fridge for up to 3 days.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 113kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 13mg | Potassium: 93mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.