Toasty Macaroons

These Toasty Macaroons are a delightful treat that’s perfect for snacking on the go or as a sweet addition to your afternoon tea. Made with unsweetened shredded coconut, sweet granulated sugar, and a hint of vanilla, these chewy treats are sure to satisfy your sweet tooth and leave you wanting more.

Ready Time

30 mins

Yields

8 servings

Ingredients

1 1/2 cups unsweetened shredded coconut
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large egg whites
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the sugar and salt.

In a separate large bowl, whisk together the egg whites and vanilla extract until frothy. Gradually add the sugar mixture to the egg mixture, whisking until stiff peaks form.

Add the softened butter and mix until fully incorporated.

Stir in the shredded coconut until well combined. Scoop tablespoon-sized balls of the mixture onto the prepared baking sheet, leaving about 2 inches of space between each macaroon.

Bake for 18-20 minutes, or until lightly golden brown on the bottom.

Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store your toasty macaroons in an airtight container at room temperature for up to 5 days.

Notes

Toasty Macaroons are best consumed within 3-4 days for optimal freshness and texture. If you notice your macaroons becoming too crumbly, simply place them in an airtight container with a piece of white bread to absorb excess moisture.

For an extra crunchy exterior and chewy interior, chill your scooped macaroon mixture in the refrigerator for 30 minutes before baking.

You can customize your macaroons by adding a pinch of cinnamon or nutmeg for a unique flavor twist. To ensure perfectly rounded macaroons, use a small ice cream scoop to portion out the mixture.

If you don’t have unsalted butter, you can substitute it with salted butter, but omit the pinch of salt in the recipe.