Funnily enough, I used to think that I hated coconut. That is no longer true. Between these cookies, coconut shrimp, and Chobani Coconut blended yogurt, I think I officially now have a thing for coconut.I originally came across the recipe for these cookies while searching for a gluten free recipe. We went camping over the weekend with a few friends, and one of our friend’s girlfriend is gluten free. I always bake something for these trips, and didn’t want her to feel left out.
This recipe comes from The Kitchn.
- 3.5 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla or almond extract
- 1/4 tsp salt
- melted chocolate, optional (for dipping/drizzling)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
Optional: toast the coconut in the 350 degree oven for 5 minutes, or until the coconut is just getting a little color. Let it cool for a few minutes before using it. If you don’t want to toast it, just skip to the next step.
In a medium-sized bowl, whisk the egg whites, sugar, vanilla, and salt together until the sugar is completely combined and everything is frothy.
Add the coconut and stir until it is evenly moistened.
Using a cookie scoop, or your moistened hands, shape the coconut mixture into small balls and place them on the prepared baking sheets.
Bake for 15-20 minutes, or until golden.
Let the macaroons cool on the baking sheets for 5 minutes, and then transfer them to a wire rack so that they can finish cooling completely.
Again, optional, but once the cookies are cooled, you can either drizzle or dip them in some chocolate.