Ingredients
Method
- Preheat the oven to 325°F. Line a baking sheet with parchment paper for easy removal.
- In a medium bowl, combine the coconut, sugar, flour, and salt. Add the egg whites, vanilla, and sprinkles, then mix very well until thoroughly coated.
- Form into 2-teaspoon size mounds onto the prepared pan, pressing down slightly to adhere. Bake for about 20 minutes, or until golden brown.
- Cool 10 minutes on the baking sheet before transferring to a rack to cool completely. Serve or store in an airtight container at room temperature for up to 5 days.
Notes
- For the chewiest coconut macaroons, ensure your egg whites are thoroughly mixed into the coconut mixture until every shred is coated. This helps bind them perfectly.
- If you find your macaroons spreading too much, try chilling the mixture for 15-20 minutes before forming. This can help them hold their shape better during baking.
- Storage: Store baked coconut macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months and thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you find your macaroons spreading too much, try chilling the mixture for 15-20 minutes before forming. This can help them hold their shape better during baking.
- Storage: Store baked coconut macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months and thaw at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.