Time: 60 minutes
INGREDIENTS:
3 cups shredded unsweetened coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 4 ounces dark chocolate, melted (for dipping or drizzling)
Serves: 15 People
INSTRUCTIONS:
1. Preheat the Oven:
Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Ingredients:
In a large bowl, combine the egg whites, sugar, vanilla extract, and salt. Whisk them together until the mixture is frothy. Add the shredded coconut to the egg white mixture and stir until the coconut is evenly moistened.
3. Shape the Macaroons:
Using a spoon or a cookie scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet. If you like, you can gently squeeze the mixture in your hand or the scoop to ensure the macaroons hold together well.
4. Bake:
Place the baking sheet in the preheated oven and bake the macaroons for 20-25 minutes, or until the edges are golden brown and the tops are lightly toasted.
5. Cool:
Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
6. Optional Chocolate Dip:
If you’re using dark chocolate, melt it in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip the bottom of the cooled macaroons into the melted chocolate and place them back on the parchment paper, or drizzle the chocolate over the tops. Allow the chocolate to set before serving.
7. Serve:
Once the macaroons (and chocolate, if used) have set, they’re ready to be enjoyed.
