Golden Vanilla Coconut Macaroons (Print version)

Five ingredients make these small coconut mounds with toasted tips and chewy centers.

# Ingredients:

Ingredients

01 - 200 g unsweetened shredded coconut
02 - 3 large egg whites
03 - 120 g sugar
04 - 1 tsp vanilla extract
05 - ⅛ tsp salt

# Instructions:

01 - Heat oven to 165°C / 325°F. Line a large baking sheet with parchment. Use unsweetened shredded coconut rather than large coconut chips.
02 - Whisk egg whites, sugar, vanilla and salt by hand for about a minute until frothy and well mixed; do not whip to stiff peaks.
03 - Fold in coconut until evenly moistened. Let stand for 10 minutes so the coconut absorbs some liquid.
04 - Scoop into 18 compact mounds with a small scoop or two spoons. Press gently so each mound holds together and leave about 3 cm between them.
05 - Bake for 18–22 minutes until the tips and bases are golden and the centers are set. Rotate the tray if one side browns faster.
06 - Cool on the sheet for 10 minutes, then transfer to a rack for another 10 minutes. The centers should be chewy but cooked, not liquid or raw.
07 - Store completely cooled macaroons airtight in a cool room for up to three days. Freeze for longer storage, with parchment between layers.

# Good to know:

01 - Includes 30 minutes resting or cooling time.

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