These coconut macaroons are soft and chewy on inside & toasted on outside. Irresistible Macaroons for Coconut Lovers!
Coconut macaroons are made by combining shredded coconut, sugar, egg whites, vanilla extract, and baking powder. The mixture is piped onto a baking sheet and baked until golden brown. Additional ingredients like nuts or chocolate chips can be added after baking, or they can be dipped in melted chocolate.
Ingredients:
- Egg whites
- Sugar
- Shredded coconut
- Vanilla extract
These macaroons are baked until the outside is golden brown and the inside is slightly chewy.
Coconut macaroons can be made in many ways, but the basic recipe calls for mixing shredded coconut with sugar, vanilla extract, and egg whites that have been beaten. The mixture is then spread out on a baking sheet and baked until golden brown on top. I also love to add ingredients like chocolate chips, chopped nuts, or chopped dried fruits. Coconut macaroons are a popular Passover dessert because they do not contain flour or leavening agents, and are gluten-free.
Are coconut macaroons gluten free?
Coconut macaroons are, indeed, generally regarded as gluten-free. Shredded coconut, egg whites, sugar, and flavorings like vanilla extract are the main components of coconut macaroons. These ingredients are generally free of gluten. However, it’s critical to double-check the recipe and the ingredients to make sure there aren’t any extra gluten sources.
Why are coconut macaroons the best dessert for Passover?
Coconut macaroons are a great Passover dessert for a few reasons. They are naturally gluten-free, which is crucial during Passover when leavened bread and products made from wheat are avoided. Also, these macaroons are a traditional Passover dessert that is simple to make and don’t require any special ingredients.
How to make coconut macaroons?
Ingredients:
- 160g granulated sugar
- 220g sweetened shredded coconut
- 3 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 165°C. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, and salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture, along with the vanilla extract, until well combined.
- Drop tablespoon-sized mounds of the coconut mixture onto the prepared baking sheet, spacing them about 2.5cm apart. Or use a piping bag with a large star nozzle to pipe the batter.
- Bake the macaroons at 165°C for 20-25 minutes, or until golden brown on the outside and slightly soft on the inside.
Tips:
- Always use high-quality, fresh ingredients for best results.
- Beat the egg whites to stiff peaks before baking the macaroons to ensure that they retain their shape.
- Portion the dough with a spoon or cookie scoop to ensure that all macaroons are the same size and bake evenly.
- Line the baking sheet with parchment paper to prevent sticking.
- Bake until the top is golden but not too dry or hard on the inside.
- Allow macaroons to cool completely on the baking sheet before storing in an airtight container.
Treat yourself to these little bites of coconutty puffs and savor each mouthwatering moment. Happy baking!
Check out more delicious cookies recipes here.
