A few weeks ago, I had an aggressive amount of leftover egg whites. After about 5 minutes of Googling “leftover egg whites”, it became clear there was only one solution. Coconut macaroons.
While I’ve enjoyed many a macaroon, I had never made them or honestly even known what really went into them. I’ve gotta say, it was a pleasant surprise – one may even call them “healthy”. They’re basically coconut, egg whites and sugar (and not even an aggressive amount).
They’re also ridiculously easy to make. 10/10 will make again next time I have leftover egg whites.
- 3 cups shredded coconut (I used unsweetened and I liked that they weren’t too sweet but you can definitely use sweetened)
- 4 large egg whites
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp sea salt
- Optional: 1/2 cup melted chocolate
Preheat oven to 350F.
Spread coconut on a baking sheet and toast in the oven for 5 minutes (or until just starting to brown) to add additional colour and flavour. Mix around to colour evenly if you have to. Cool slightly.
Mix egg whites, sugar, vanilla and salt with the whisk attachment of a mixer until completely combined and frothy. Pour the coconut over the egg white mixer and stir until combined.
Line a baking sheet with parchment. With wet hands (prevents sticking), shape mixture into balls about 1.5 inches in diameter and place on the prepared sheet one inch apart.
Bake until golden, 15-20 minutes. Cool on the sheet for about 5 minutes and then cool completely on a wire rack.
If you are using chocolate, place parchment paper under wire rack to avoid a mess. Dip spoon in melted chocolate and drizzle macaroons with chocolate or dip the tops into the melted chocolate. The design is up to you!
Recipe adapted from The Kitchn