Coconut Macaroons

Ingredients

• 2 cup sweetened flaked coconut
• 4 tbsp sugar
• 1 tsp vanilla extract
• 3 egg whites
• melted chocolate (For drizzling on top after the macaroons have cooled.)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Prepare the baking sheets for the macaroons.

2. 2

   In a medium bowl, mix together the sweetened flaked coconut, sugar, and vanilla extract. Set the coconut mixture aside.

3. 3

   In the bowl of an electric mixer, beat the egg whites until stiff peaks form.

4. 4

   Using a large rubber spatula, fold the beaten egg whites into the coconut mixture until combined.

5. 5

   Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing them about 1 inch apart.

6. 6

   Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.

7. 7

   Let the macaroons cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

8. 8

   Once cooled, drizzle melted chocolate over the tops.

Notes

The source does not specify the amount of chocolate, the number of macaroons produced, or how the baking sheets are prepared. The phrase "beat the egg whites and" is incomplete; no additional ingredient was supplied, so none was added.

Nutrition per serving

• dessert
• baked
• vegetarian
• coconut
• gluten-free
• chewy
• cookie
• easy