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!
- 240 gr unsweetened shredded dry coconut
- 4 free-range egg whites
- 120 gr granulated sugar white or fine demerara
- 1 tsp almond extract
- a pinch of salt
- 100 gr dark chocolate melted
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.