16 June, 2016
3-Ingredient Coconut Macaroons
Here’s a great recipe for coconut lovers. You need only shredded coconut and a few egg whites to make these delicious and simple macaroons. Add some butter or coconut oil, so they won’t be too dry, and add sweetener of your choice and that’s all.
For 8 – 12 macaroons
- 3 egg whites
- A cup of shredded coconut (you may need more or less depending on the size of your eggs)
- Sweetener of your choice
- 1 tablespoon of melted butter or coconut oil – optional
- Vanilla extract – optional
Put the egg whites in a bowl and beat them well. Add the shredded coconut, some fat and sweetener. I usually use vanilla sugar and coconut oil for this recipe. Mix everything well and give the mixture a few minutes to become rather solid.
Get your tray and put oily parchment paper on it, because the macaroons may stick. With a spoon or small ice cream scoop form little balls or bites over the paper. Bake in preheated oven on 180°C (350°F) for 10-15 minutes. Keep an eye on them, because they burn easily.
People who don’t like rather dry cookies may not like them, but these macaroons were loved at home.
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