Coconut macaroons are a delightful blend of crispy exteriors and chewy, moist interiors, perfect for any occasion. These coconutty haystacks are simple to make and incredibly satisfying. Just a handful of ingredients and minimal effort, and you have a sweet treat that’s perfect with a cup of tea.

Ingredients:

• 172 g unsweetened shredded coconut (6oz, roughly 2 2/3 cups)
• 67 g sugar (2/3 cup)
• 45 g all-purpose flour (1/3 cup)
• 120 g egg whites (about 4 egg whites)

How to Coconut Macaroons

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, sugar, and flour.
3. Stir in the egg whites until the mixture is well combined.
4. Use a cookie scoop to portion out the batter into mounds and place them on the prepared baking sheet.
5. Bake for 18-20 minutes or until the edges are lightly golden brown.
6. Let cool on a wire rack and enjoy!

Helpful Hints:

• Use a cookie scoop for evenly sized macaroons.
• For a gluten-free version, substitute all-purpose flour with almond or coconut flour.
• Store macaroons in an airtight container at room temperature for up to 5 days.