Coconut Macaroons
With just 3 ingredients, this coconut macaroon recipe is incredibly simple and they taste amazing too!
Servings: 20 cookies
Ingredients
- 4 medium egg whites
- 175 grams superfine sugar
- 200 grams shredded coconut
Instructions
- In a clean, grease-free bowl, beat the egg whites with the sugar until stiff peaks form. Add the shredded coconut and gently fold it evenly into the meringue.
- Use an ice cream scoop to shape the coconut macaroons (two spoons also work). Scoop the meringue out of the bowl and level it off along the edge. Place the macaroons on a baking sheet lined with parchment paper. They don’t spread much in the oven, so you don’t need to leave a lot of space between them.
- Bake the macaroons for 20-25 minutes at 170°C/340˚F (conventional oven).
How to store
Stored in an airtight container, the coconut macaroons will keep well for about one week. You can also freeze them for up to three months.