Coconut Macaroons (small batch)
Equipment
- baking tray
- Mixing Bowl
- Hand or Electric Beater
Ingredients
- 3/4 cup Coconut sweetened shredded
- 1 Egg large
- 2 tbsp Sugar
- 1/4 tsp Vanilla Extract
- Pinch Salt
- 1/2 cup Chocolate Chips milk or white (melted) optional
Instructions
- Heat oven to 177 degrees C.
- Spread the coconut on a parchment lined baking sheet and toast for about 5 minutes or until slightly golden. Remove pan from the oven and set aside.
- Whisk the egg white, sugar, vanilla, and salt in a mixing bowl. Mix until the egg white and the sugar is completely combined.
- Gently stir in the toasted coconut and mix until coconut is evenly moistened.
- Using wet hands, a small ice cream scoop, or two tablespoons, shape, scoop or spoon the coconut mixture into small balls and place on baking sheet spaced about an inch or so apart.
- Bake the macaroons for 15-20 minutes until golden.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• Optional: Dip bottoms of macaroons into melted chocolate.
Coconut Macaroons (small batch)