These little bites of sweet coconut are dangerously easy to make! They are crispy on the outside, gooey on the inside, and full of coconut flavour. If you like chocolate macaroons then feel free to dip the bottoms in chocolate or drizzle melted chocolate over the top - but I would use semisweet or dark chocolate because these are really sweet enough on their own.
2/3 cup white sugar
2 large egg whites, lightly beaten
1 tsp. vanilla extract
1/2 tsp. lemon or almond extract
1/2 tsp. fine salt
3 cups shredded unsweetened coconut
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the sugar, egg whites, extracts, and salt. Stir in the coconut and mix well.
Moisten your fingers with water and scoop out heaping Tbsp.'s of the macaroon batter. Form the batter into mounds and place on the prepared baking sheet, spaced about 1" apart.
Bake the macaroons for 17-20 minutes, until the edges are golden brown and the outside of the macaroons are toasted and dry. Transfer to a wire rack to cool. Cool completely before dipping or drizzling with chocolate if desired. Store in an airtight container.
*Recipe by Brooke McMillan