These chewy cookies are a perfect little coconut treats!
So do you know the difference between macarons and macaroons? Firstly, macarons are meringue based and macaroons are a coconut base. Now while they are very different cookies they both are flourless and a great option for your gluten-free or gluten sensitive friends. The other major difference is that macarons are time-consuming and take a certain flair, while macaroons are quick and easy.
Often these macaroons have condensed milk but this version uses whipped egg whites which lightens them up and save on the extra calories.
These would also be really great dipped or drizzled with chocolate, kinda like those yummy chocolate coconut cookies from my childhood. Do you guys remember those? I haven’t had this in years but they were a staple at my grandparent's house. Between those and the pink wafer cookies, we were never without something yummy to snack on. So if those cookies were also a part of your childhood I guarantee you will love these just as much! So go ahead and whip up a batch of these today!
prep time 10 minutes
cook time 15 minutes
total time 25 minutes
servings 12 cookies
2 egg whites at room temperature
1/3 cup white sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups unsweetened coconut
Preheat oven to 325. In the bowl of your stand mixer beat egg whites until they form stiff peaks and are no longer runny. Slowly add in white sugar beating as you add until it is completely incorporated then add in vanilla and salt.
Remove your bowl from the stand mixer and using a spatula fold in coconut being sure not to deflate your egg whites.
Using a 1-inch cookie scoop or a tablespoon scoop 12 equal cookies onto a parchment lined baking sheet. Bake for 15 minutes or until cookies are golden brown then allow to cool on a wire rack.