Sun-Kissed Coconut Macaroons
This recipe is a delectable Paleo-friendly dessert featuring coconut macaroons, perfect for those looking for a gluten-free and sugar-conscious sweet treat.
Allergens
Eggs, Coconut
Ingredients
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 3 cups unsweetened shredded coconut
- 1/2 teaspoon pure vanilla extract Pinch of salt
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together egg whites, cream of tartar, and a pinch of salt until soft peaks form. Gradually add sugar and continue to whisk until stiff peaks are achieved.
- Fold in shredded coconut and vanilla extract gently until well combined.
- Using a cookie scoop or spoon, drop heaping tablespoon sized dollops onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 20 25 minutes, or until golden brown. Allow to cool completely on the baking sheet.
Chef’s Insight
To ensure soft peaks, make sure egg whites are at room temperature and avoid any yolk in the whites.
Notes
Sun-Kissed Coconut Macaroons can be made into mini macaroons for a party or served as is for individual portions.