Bake It Now: Three-Ingredient Coconut Macaroons
Founders
Coconut macaroons are a lovely example of how a few familiar ingredients can turn into something special. The outside bakes up lightly golden while the centre stays moist and chewy.
They’re naturally simple to prepare, require no flour and are a good choice when you want a small homemade treat without making a complicated dessert.
Ingredients
- 2½ cups (625 mL) sweetened shredded coconut
- ⅓ cup (80 mL) granulated sugar
- 2 large egg whites
Directions
Preheat the oven to 325°F (165°C).
Line a baking sheet with parchment paper.
In a bowl, stir together the coconut and sugar.
Add the egg whites and mix thoroughly until the coconut is evenly moistened and holds together when pressed.
Using your hands or a tablespoon, divide the mixture into 12 equal portions and shape into compact mounds.
Place on the prepared baking sheet, leaving a little space between them.
Bake for approximately 18 minutes, until the edges and tips are lightly golden and the mounds are set. Allow additional time if needed.
Leave the macaroons on the baking sheet for 10 minutes.
Carefully transfer to a rack to cool completely.