coconut macaroons
ingredients
2 large egg whites
¼ cup granulated sugar
½ tsp pure vanilla extract
¼ tsp almond extract
2 cups and 6 Tbsp unsweetened shredded coconut
1 Tbsp powdered sugar
4 oz semi-sweet chocolate chips (optional)
method
Pulse the coconut and powdered sugar together in the food processor a few times to cut it down and break it up. Finer pieces of coconut make a tighter, more compact coconut macaroon that will hold its shape. Measure 2 cups and 6 Tbsp after it’s been pulsed.
Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, about 1 minute. Do not over-beat.
Fold in the chopped coconut, making sure the coconut is evenly moistened.
Scoop 1 Tbsp of the mixture and arrange on prepared baking sheets at least 2 inches apart.
Bake until lightly browned around the edges and tops, about 20 minutes. Make sure to rotate the pan to help ensure even baking.
Cool for 10 minutes on the baking sheets, and then transfer to a wire rack to cool completely.
Dip in chocolate (optional): Melt the chocolate. If microwaving, microwave in 20-second increments, stirring after each until completely melted. Dip each cooled coconut macaroon in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
