Snowy Coconut Macaroons
These Snowy Coconut Macaroons are simple, sweet, and wonderfully chewy with a delicious coconut flavor. Made with shredded coconut, sugar, egg whites, and a touch of almond and vanilla extract, they come together with just a few ingredients.
The lightly golden edges and soft coconut center make Snowy Coconut Macaroons a lovely treat for holidays, cookie trays, afternoon snacks, or homemade desserts. They are quick to prepare and bake in just minutes.
Make a batch of Snowy Coconut Macaroons whenever you want an easy coconut dessert with a delicate, snowy appearance and delicious homemade flavor.
Ingredients:
- 1 ½ cup finely flaked shredded coconut
- ½ cup sugar 2 tablespoons flour
- ¼ teaspoon salt
- 2 egg whites
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Baking Table For Snowy Coconut Macaroons
| Oven Type | Temperature | Baking Time |
|---|---|---|
| Standard Gas | 350°F (175°C) | 12–15 minutes |
| Convection | 325°F (165°C) | 10–13 minutes |
| Electric | 350°F (175°C) | 12–15 minutes |
Nutrition Facts For Snowy Coconut Macaroons
Approximate values per macaroon, based on 18 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~75 kcal |
| Total Fat | ~3 g |
| Saturated Fat | ~3 g |
| Carbohydrates | ~11 g |
| Sugars | ~8 g |
| Protein | ~1 g |
| Fiber | ~1 g |
| Sodium | ~35 mg |
Directions
1.Preheat the oven to 325°F and line a baking sheet with parchment paper.
2.In a bowl combine the coconut, sugar, flour and salt. Toss to mix.
3.Next, add the egg whites, almond extract and vanilla extract to the bowl and stir until evenly mixed.
4.Using a spoon, drop rounded spoonfuls of the mixture onto the parchment lined baking sheet.
5.Place the baking sheet in the oven and bake for 20-25 minutes or until golden brown.
6.Enjoy
FAQ
Can I use sweetened shredded coconut?
Yes, but the macaroons will be sweeter. Unsweetened coconut gives you better control over the sweetness.
Why do my macaroons spread?
The mixture may be too wet or the egg whites may be larger than expected. Make sure the coconut mixture is thick enough to hold its shape.
Can I use coconut flour instead of all-purpose flour?
Coconut flour absorbs much more liquid, so it is not a direct substitute in this recipe.
Can I make these macaroons ahead of time?
Yes. Store them in an airtight container once completely cooled.
How should I store Snowy Coconut Macaroons?
Keep them at room temperature in an airtight container for up to 4 days.
Can I freeze coconut macaroons?
Yes. Place them in a freezer-safe container and freeze for up to 2 months.
Can I skip the almond extract?
Yes. You can replace it with additional vanilla extract if you prefer a milder flavor.
How do I know when they are done?
The tops should look lightly golden and the edges should be slightly browned.
Tips for Perfect Snowy Coconut Macaroons
- Use finely shredded coconut: It helps the macaroons hold together and gives them a smoother texture.
- Do not overmix: Stir just until all the ingredients are evenly combined.
- Keep the mixture compact: Press the coconut mixture gently when forming each mound so the macaroons do not fall apart.
- Use parchment paper: This prevents sticking and makes cleanup easier.
- Watch the baking time: Remove the macaroons when the edges and tops are lightly golden. Overbaking can make them dry.
- Let them cool: Allow the macaroons to cool on the baking sheet for a few minutes before moving them.
- For extra coconut flavor: Add a small amount of toasted coconut to the mixture or sprinkle some on top.
- For a festive finish: Drizzle the cooled macaroons with melted white or dark chocolate.
