Coconut Macaroons

photo by georgie_grd
These lil darlings will just pop in your mouth with sweet goodness! Serve them plain or sprinkled with powdered sugar or chocolate syrup! Either way, you’ll love em!

4 medium egg whites (1/2 cup)
1/4 cup sugar
1 tsp. vanilla
1/2 cup all purpose flour
1/4 tsp. salt
1 cup sugar
2-1/2 cups coconut

Preheat oven to 325°F.
Have egg whites at room temperature. Beat egg whites until stiff but not dry, gradually adding 1/4 cup sugar and vanilla (extra-fine sugar works best, but plain granulated sugar can be used).

In a separate bowl, whisk together flour, salt and 1 cup sugar. Add coconut and mix until well combined. Fold gently into the beat egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.

Drop by rounded teaspoonfuls onto a parchment or silicone lined baking sheet.
Bake in preheated oven for 20-25 minutes, or until tops are golden. Remove from oven and cool for 2 minutes, then carefully remove macaroons using a thin spatula. Optional: sprinkle with powdered sugar or chocolate syrup!

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.