The Best Coconut Macaroons
For the true coconut lovers out there - this is my all-time favorite recipe for the Best Coconut Macaroons! Made without sweetened condensed milk, the delicate, sweet flavor of coconut really shines through. Chewy on the inside and perfectly toasted on the outside, dry macaroons are a thing of the past.
- 3 tbsp water
- ⅔ cup granulated sugar
- 1 tbsp light corn syrup
- ½ tsp salt
- 14 oz sweetened shredded coconut
- 2 egg whites room temperature
- 1 tsp vanilla extract
Line two baking sheets with parchment paper. Set aside.
Combine water, sugar, corn syrup and salt in a small saucepan.
Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
Preheat oven to 350 degrees.
In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
Gently fold in the coconut mixture.
Use a cookie scoop to scoop out mounds of the coconut mixture. You want golf-ball sized mounds. Space the macaroons 2 inches apart.
Bake until nice and golden brown, 14-18 minutes, rotating baking sheet if necessary. Place baking sheets on racks and let cool completely.
Store in an airtight container.
Calories: 108kcal | Carbohydrates: 14g | Fat: 5g | Saturated Fat: 5g | Sodium: 96mg | Potassium: 59mg | Sugar: 13g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.3mg