How To Make Strawberry Coconut Macaroons
These strawberry coconut macaroons can be the center of attention during parties. You can easily achieve this with only simple ingredients.
Serves:
Ingredients
- 4large egg whites
- ½cupgranulated sugar
- 1tsppure vanilla extract
- ½tspalmond extract,optional but adds great flavor
- 4¾cupscoconut,sweetened shredded, a little less than one (14 oz) package
- ½cupstrawberries,diced, heaping
Instructions
-
Preheat oven to 325 degrees F (162 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The degree point must be precise.
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In a large bowl using a handheld or stand mixer with a paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved for at least 2 minutes.
-
Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky.
-
Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid.
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Meanwhile, pat your diced strawberries dry with a paper towel. Gently fold the strawberries into the coconut mixture.
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Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto a prepared baking sheet, at least 2 inches apart. Make sure the mounds are very compact and neat.
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Bake until lightly golden brown for about 20 to 22 minutes. Make sure to rotate the pan to ensure even baking.
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Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store them in the refrigerator for 5 days or 3 days at room temperature.
Nutrition
- Calories: 92.17kcal
- Fat: 6.39g
- Saturated Fat: 5.64g
- Monounsaturated Fat: 0.27g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 8.27g
- Fiber: 1.79g
- Sugar: 6.45g
- Protein: 1.38g
- Sodium: 14.87mg
- Calcium: 3.81mg
- Potassium: 84.78mg
- Iron: 0.49mg
- Vitamin A: 0.04µg
- Vitamin C: 2.86mg
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