Coconut Macaroon Recipe
Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes.
Servings 12 Macaroons
Calories 130kcal
Ingredients
Cookies
- 1 1/4 cup sweetened shredded coconut (180g)
- 2 tsp coconut oil
- 1/2 cup granulated sugar (100g)
- 2 Egg Whites (60g)
- 1 tsp vanilla extract
Decoration
- 1/2 cup white chocolate chips Guittard is a good brand
- green and red sprinkles
Instructions
Cookies
- Place the oven rack in the middle and preheat your oven to 250°F. Line a small baking sheet with parchment paper and set aside. In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
- Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
- Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. Once baked remove from the oven and allow to completely cool.
Decoration
- In a small bowl, microwave the chocolate in 10 second intervals, mixing well between each until the chocolate chips just start to melt. Continue whisking until the chocolate is completely melted. If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
- Dip the bottom of each macaroon into the white chocolate, then immediately into the emerald sprinkles and place on parchment paper to set. Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Calcium: 16mg | Iron: 0.2mg