3 Ingredient Coconut Macaroons Recipes

3 INGREDIENT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Line 2 sheet pans with parchment paper
• In a bowl, whisk the egg whites until frothy
• Add the sugar and mix
• Add the coconut and mix with a spoon
• Using a small ice cream scoop (or rounded spoon), place mounds of cookie dough onto the cookie sheet
• Bake for 15-20 minutes or until browned on top
• Let them cool before eating
• Enjoy!

3 INGREDIENT COCONUT MACAROONS

Steps:

• Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
• In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
• Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
• Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
• Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
• Cool for about 10 minutes before serving.
• Keep them in an airtight container for up to 4 days.

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

EASY COCONUT MACAROONS RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
• In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
• Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.
• Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

3 INGREDIENT CHEWY MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
• Mix all ingredients together until well combined.
• Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
• Bake for 10 - 12 minutes.
• When baked, transfer to cooling racks.
• These freeze wonderfully.

PERFECT COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.